Stuffed Portobello with Pepperoni and Olives Recipes > Sausage Snacks > Stuffed Portobello with Pepperoni and Olives Recipe Information 20-Min Prep time Serves 4 Gluten free Calorie Wise Recipe Ingredients 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 Products Original Pepperoni Spicy Pepperoni Navarre Style Chorizo Natural Ingredients Original Pepperoni Directions 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. Print Share Tweet Email
