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Stuffed Portobello with Pepperoni and Olives



Quantity Ingredient
2 Piller's Original Pepperoni, finely diced
4 medium Portobello mushrooms, stems removed
10 ml (2 tsp.) vegetable oil
250 ml (1 cup) green onions, finely chopped
10 ml (2 tsp.) garlic, chopped
125 ml (½ cup) mushroom stems, finely chopped
125 ml (½ cup) red bell pepper, finely diced
45 ml (3 Tbs.) black olives, chopped
10 ml (2 tsp.) olive oil



Preheat oven to 450°F. Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have 125 ml (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 spray, add oil, and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushrooms and sauté for 3 minutes. Add bell peppers and olives and 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.