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* 16 White Mushrooms

* 1 Cup Mozzarella Cheese

* 12 Ounces Mezzettas Marinara Sauce or Rao’s Marinara Sauce

* 8 Slices Uncured Pepperoni

* 1 TBSP Fresh Basil

* 1/2 TBSP Granulated Garlic

* 1/2 TBSP Dried Oregano

* 1 TSP Onion Powder

* 1/4 TSP Pink Himalayan Salt

* 1/4 TSP Black Pepper


1. Pre-Heat the Oven to 400*F.

2. Clean and de-stem the mushrooms and then set them aside.

3. Grate the Mozzarella Cheese, and set that aside.

4. Julienne cut the Fresh Basil, and optionally cut that in half if the strips are still too long. Set Aside.

5. Slice the Pepperoni Slices into Quarters and set aside.

6. In a Medium Mixing Bowl combine the Marinara Sauce (chilled), with the Granulated Garlic, Dried Oregano, Onion Powder, Pink Himalayan Salt, and Black Pepper.

7. Place the Mushroom Caps in an Oven-Safe Baking Dish with the bottoms of the Mushrooms facing up to make a bowl shape.

8. Using a piping bag (typically used for cake decorating), fill with the chilled Marinara Sauce mixture and squeeze equal amounts into the centers of each Mushroom Cap.

9. Top the Mushrooms with the Shredded Mozzarella Cheese, as well as two small chopped pieces of the pepperoni per mushroom.

10. Bake in the oven for about 30 Minutes at 400, until the cheese is golden brown and slightly bubbly.

11. Sprinkle the Basil on top after removing from the oven.

12. Serve right away, or refrigerate any leftovers and reheat in the microwave before serving.

Nutrition Facts serving size 4 bites

Calories 180

Total carbs 8g

Fiber 2g

Sugar 2g

Protein 13g