Ingredients
| 4 | portobello mushrooms, 4 to 5 inches in diameter |
| 2 | tablespoons olive oil |
| 1 | teaspoon Italian seasoning |
| 1 | garlic clove, minced |
| ¼ | cup pizza sauce |
| ½ | cup shredded mozzarella cheese |
| 6 | cherry tomatoes sliced |
| 32 | slices HORMEL® Pepperoni Cup N’ Crisp |
| Chopped Italian parsley, if desired |
Directions
Heat oven to 450°F. Lightly grease rimmed baking sheet.
Remove and discard mushroom stems. With teaspoon, remove black, fibrous underside of mushroom caps; discard. Place mushrooms, cap-side-down, on baking sheet.
In small bowl, mix olive oil, Italian seasoning and garlic. Fill mushroom caps with mixture.
Spread each mushroom cap with 1 tablespoon pizza sauce and top each with 2 tablespoons cheese. Top with tomato slices and pepperoni.
Bake 10 to 12 minutes or until mushrooms are tender, cheese is melted and pepperoni is crisped.
Garnish with Italian parsley, if desired.