Allergy-Free Stuffed Portobello Mushrooms

• 2 pepperoni Piller's Simply Free, sticks, finely diced
• 4 portobello mushrooms medium, stems removed
• 2/3 tablespoon vegetable oil
• 1 cup green onions finely chopped
• 2/3 tablespoon garlic chopped
• 1/2 cup mushroom stems, finely chopped
• 1/2 cup red bell pepper finely diced
• 3 tablespoons black olives chopped
• 2/3 tablespoon olive oil

1. Preheat oven to 450u0b0F.
2. Line a baking sheet with foil sprayed with vegetable oil.
3. Remove stems from mushrooms and dice until you have 1/2 cup.
4. Place mushroom caps on baking sheet and spray both sides with vegetable oil.
5. Bake for 15 minutes or until tender.
6. Meanwhile, heat a skillet with vegetable oil spray; add oil and saute onions for 3 minutes.
7. Add pepperoni and saute for 3 minutes.
8. Add garlic and mushroom stems and saute for 3 minutes.
9. Add bell peppers and olives; saute for 2 minutes.
10. Preheat oven to broil and spoon pepperoni filling over top mushroom caps.
11. Sprinkle olive oil over top and broil for 1 minute just until topping browns.
12. Serves 4.

pepperoni, portobello mushrooms, vegetable oil, green onions, garlic, mushroom stems, red bell pepper, black olives, olive oil

Taken from www.yummly.com/recipe/Allergy-Free-Stuffed-Portobello-Mushrooms-1644279 (may not work)