This recipe is perfect as an appetizer, or if you’re like me you’ll gobble this up as your meal!  I love mushrooms, what can I say? Makes 2 servings (or 1 of you’re really hungry!) 2 Portobello Mushrooms (remove stems, wash, dice (stems only) and save for filling) 2 serving pre-cooked turkey pepperoni (quartered) or turkey sausage crumbles 2 wedges of Laughing Cow cheese, or  2T cream cheese (my preference is Aldi Garlic & Herb) 1/2 green bell pepper, diced 1/4 red onion, diced olive oil or cooking spray 1/4, shredded part-skim mozzarella 1) Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.  *don’t skip this step or you’ll end up with a watery mess! 2) drizzle small pan with 1t olive oil and add diced veggies, cook on medium 5 minutes, add turkey pepperoni or sausage and sauté an additional 2 minutes. 3) mix the meat/veggie mixture with the cheese wedges 4) fill the mushroom caps with the mixture, 1/2 on each mushroom, then sprinkle shredded cheese on each. 5) Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.  I can’t wait to try this on the grill this summer!
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