4 Serves
45 Mins
Preheat your oven to 230°C. Line a baking sheet with aluminum foil and lightly coat it with cooking spray.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
617 mg / 4,700 mgSodium
727 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Remove the stems from the Portobello mushrooms and dice them finely. Place the mushroom caps on the prepared baking sheet and lightly spray both sides with cooking spray.
Roast the mushroom caps in the preheated oven for 15 minutes or until they are tender.
While the mushrooms roast, heat a frying pan over medium heat with cooking spray. Sauté the diced onion for 3 minutes.
Add the pepperoni to the frying pan and sauté for 3 minutes. Then, stir in the minced garlic and the diced mushroom stems, cooking for another 3 minutes.
Add the bell peppers and olives to the mixture and sauté for 2 minutes until combined.
Switch the oven to broil. Spoon the pepperoni and vegetable filling into the roasted mushroom caps. Drizzle with olive oil and broil for 1 minute until the tops are lightly browned.
25
g95
g20
g
Yemeni
