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Allergy-Free Stuffed Portobello Mushrooms
Robin Duke
4 servings
BeginnerUntil you combine olives, sundried tomatoes and pepperoni as a stuffing for your Portobello mushrooms, you are going to deprive your guests of a tantalizing taste sensation. Take a look at this allergen-free recipe, courtesy of Piller's Fine Foods:
Total Steps
1
Ingredients
10
Tools Needed
4
Ingredients
- 3 tablespoons black olives, chopped
- 2 teaspoons olive oil
- 1/2 cup red bell pepper, finely diced
- 1/2 cup mushroom stems, finely chopped
- 2 teaspoons garlic, chopped
- 1 cup green onions, finely chopped
- 2 teaspoons vegetable oil
- 4 medium Portobello mushrooms (stems removed)
- 2 sticks Piller's Simply Free Pepperoni, finely diced
- vegetable oil spray
Instructions
1
Step 1
Preheat oven to 450°F. Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ 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 sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté 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. Serves 4.
Tools & Equipment
oven
baking sheet
skillet
spoon