The Cowie Clan verdict? These Pizza Stuffed Mushrooms were a hit and no one was the wiser that the pepperoni slices are meat free and a much healthier alternative. We topped our 'shrooms with shredded provel cheese, a Saint Louis favorite. If provel is not available (or you don’t like it, which is something I cannot comprehend) you could certainly use shredded mozzarella or other pizza cheese instead.
Since the Lightlife pepperoni went over so well, next time I plan to try the “Gimme Lean Beef” in a Bean and Beef Tamale Pie.
Wanna try some Lightlife products for yourself? Before the clock strikes midnight on Dec 20th, simply leave a comment on this site and/or on Taste and Sprout’s Facebook page telling which Lightlife product is your favorite, or which one you would like to try. Two lucky winners will be randomly chosen to receive coupons for free Lightlife products of their choice.
2 large portabella mushrooms (or about 12 baby bellas)
1 tsp. olive oil
1/2 cup shredded provel cheese (or other pizza cheese)
1/4 cup onion, chopped
1 clove garlic, minced
2 Tbsp. pizza sauce
10-15 Lightlife pepperoni slices
1 Tbsp. fresh parsley, chopped
- Preheat oven to 375 degrees F. Remove stem and part of mushroom gills to make space for the stuffing. Lightly brush outside of mushrooms with olive oil.
- In a medium bowl, combine the cheese, onion, and garlic.
- Between the mushrooms, spoon an equal amount of pizza sauce into each mushroom; then add cheese mixture, top with pepperonis and sprinkle with parsley.
- Place stuffed mushrooms on a cooking sheet and bake at 375 for about 30 minutes, or until cheese becomes somewhat browned and bubbly.
Disclosure: Lightlife provided coupons for free products to try. I was not compensated for writing this post. The opinions expressed are my own.