
Allergy-Free Stuffed Portobello Mushrooms is a side dish that serves 4. For $1.39 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 90 calories. It is brought to you by Foodista. 1 person were impressed by this recipe. Head to the store and pick up piller's simply free pepperoni sticks, olives, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 45%, this dish is good. Users who liked this recipe also liked Dairy-Free Spinach Stuffed Portobello Mushrooms, Dairy-Free Spinach Stuffed Portobello Mushrooms, and Stuffed Portobello Mushrooms.









Step 1
Preheat oven to 450F. Line a baking sheet with foil sprayed with vegetable oil.
Step 2
Remove stems from mushrooms and dice until you have cup.
Step 3
Place mushroom caps on baking sheet and spray both sides with vegetable oil.
Step 4
Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and saut onions for 3 minutes.
Step 5
Add pepperoni and saut for 3 minutes.
Step 6
Add garlic and mushroom stems and saut for 3 minutes.
Step 7
Add bell peppers and olives; saut for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps.
Step 8
Sprinkle olive oil over top and broil for 1 minute just until topping browns.
Step 9
Serves 4.
Dish Types: side dish
Diets: gluten free, dairy free, whole 30