How To Make Allergy-Free Stuffed Portobello Mushrooms | Recipe

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In this post, you will learn how to make Allergy-Free Stuffed Portobello Mushrooms and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Allergy-Free Stuffed Portobello Mushrooms.

The Ingredients:-

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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

The Instructions:-

Preheat oven to 450F. Line a baking sheet with foil sprayed with vegetable oil.
Remove stems from mushrooms and dice until you have 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 saut onions for 3 minutes.
Add pepperoni and saut for 3 minutes.
Add garlic and mushroom stems and saut for 3 minutes.
Add bell peppers and olives; saut 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.

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