Rosemary Thyme Marinated Mushrooms
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Rosemary Thyme
Allergy Free Stuffed Portobello Mushrooms
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 2 Points
Cuisine
- side dish
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
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.
Add pepperoni and saut for 3 minutes.
Add garlic and mushroom stems and saut for 3 minutes.
Sprinkle olive oil over top and broil for 1 minute just until topping browns.
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