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:
Provided by Mary Jenny
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 80.5, Fat 5.4, SaturatedFat 0.7, Sodium 59, Carbohydrate 7.2, Fiber 2.4, Sugar 3.5, Protein 2.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #appetizers #vegetables #oven #easy #roast #dinner-party #holiday-event #dietary #low-sodium #low-calorie #low-carb #mushrooms #low-in-something #equipment
You'll also love