Allergy-Free Stuffed Portobello Mushrooms


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, courtesy of Piller’s Fine Foods

Allergy-Free Stuffed Portobello Mushrooms
Author: Healthy Recipes Center
  • 2 Piller’s Simply Free Pepperoni sticks, 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
  • 44 ml (3 Tbsp.) black olives, chopped
  • 10 ml (2 tsp.) olive oil
  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.
Calories: 362 Fat: 25g Saturated fat: 3g Unsaturated fat: 20g Trans fat: 0g Carbohydrates: 30g Sugar: 15g Sodium: 303mg Fiber: 10g Protein: 12g Cholesterol: 4mg


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