Stuffed Portobello Mushrooms
- 2 piller's simply free pepperoni sticks, finely diced
- 4 medium portabella mushrooms (stems removed)
- 10 ml vegetable oil
- 250 ml green onions, finely chopped
- 10 ml garlic, chopped
- 125 ml mushroom stems, finely chopped
- 125 ml red bell peppers, finely diced
- 44 ml black olives, chopped
- 10 ml olive oil
- Preheat oven to 450u0b0F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have 1/2 cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and saute onions for 3 minutes. Add pepperoni and saute for 3 minutes. Add garlic and mushroom stems and saute for 3 minutes. Add bell peppers and olives; saute for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.
pepperoni, portabella mushrooms, vegetable oil, green onions, garlic, mushroom stems, red bell peppers, black olives, olive oil
Taken from www.food.com/recipe/stuffed-portobello-mushrooms-508492 (may not work)