Stuffed Pizza Mushrooms

Ingredients

Mushrooms

• 16 oz. cremini mushrooms, stems removed with hands
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon Himalayan rock salt
• 1/8 teaspoon ground pepper

Crispy garlic topping

• 1/2 cup gluten-free bread crumbs – use almond flour to make paleo/grain-free
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon herbamare

Filling

• 1/4 cup Daiya cheese
• 1/4 cup sun dried tomatoes in oil
• 6 slices of cooked bacon – I used beef bacon
• 6 slices of gluten-free salami – Freybe makes great gluten-free meats
• 1 green pepper
• 1/2 cup spinach, chopped
• 1/4 cup fresh basil leaves
• 1/4 cup fresh oregano leaves

Instructions

1. For the mushrooms: preheat oven to 450F. Toss mushrooms with oil, lemon juice, salt, and pepper in medium sized bowl. Arrange mushrooms bottom side up on a baking sheet and roast until juices are released, about 10 minutes. Turn caps over and roast until mushrooms are well browned, about another 10 minutes. Once complete, remove from the oven and allow to cool slightly.
2. Topping: meanwhile, mix ingredients in a small bowl and set aside.
3. To make the filling: process all ingredients in the food processor until smooth. Set aside.
4. Putting it all together: set oven to 400F. Take about a tablespoon of filling and press into a ball with your fingers. Press the ball into the mushroom cap. Then, place the mushroom filling side down in the bed of garlic topping, making sure to coat all of the filling. Repeat with all mushrooms and arrange [topping side up] on baking sheet. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.

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Notes