Stuffed Portobello with Pepperoni and Olives

Until 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, created by Rose Reisman.

Recipe created by Rose Reisman

Serves 4


2 Piller's Pepperoni snack sticks
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. Nutritional Info per Serving 165 calories 7.7 g fat 1.4 g saturated fat 35 mg cholesterol 202 mg sodium 20.5 g carbohydrates 3.6 g fibre 7.8 g protein