Baked Stuffed Mushrooms by Nancy T. Maar

This makes a delicious side, appetizer, or luncheon entrée. Salt and pepper have been omitted because the pepperoni has plenty of both.

Yields 12 mushrooms; serving size 3 mushrooms

Calories: 339.54

Protein: 11.08 grams

Carbohydrates: 24.64 grams Sugar: 2.85 grams

Fat: 21.98 grams

12 white or brown mushrooms, stems trimmed

12 white or brown mushroom stems, chopped

¼ cup olive oil

2 cloves garlic

1 stalk celery, minced

4 shallots, minced

4 sprigs Italian flat-leaf parsley, stemmed and chopped

1 teaspoon oregano

1 cup sugar-free bread crumbs

½ cup freshly grated Parmesan cheese

¼ cup pepperoni sausage, finely chopped

3 tablespoons chicken broth, more if necessary

Preheat the oven to 350°F. Brush the mushrooms clean and place them on a baking sheet over parchment paper. Reserve the chopped stems.
Heat the olive oil in a large sauté pan over medium flame. Stir in the garlic, celery, shallots, parsley, and oregano.
Cook, stirring constantly. Add the chopped mushroom stems. Mix in the rest of the ingredients, moistening with the broth.
Pile stuffing into the mushroom caps, about 1 heaping tablespoon of filling per mushroom, and bake for 25 minutes. Serve hot or at room temperature.