Allergy-Free Stuffed Portobello Mushrooms

Ingredients: 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
Instructions:

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

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