Low Carb Pepperoni Stuffed Mushrooms

what you need:

• 1 8-oz package crimini or white mushrooms (8 or 9 medium mushrooms)
• 1 clove garlic, minced
• 1/4 small onion, chopped
• 1/4 cup crushed pork rinds
• 1/4 cup shredded mozzarella
• 1/3 cup chopped pepperoni 
• 1/3 cup black olives, chopped 
• 2 tablespoons pizza sauce or marinara sauce
• Italian seasoning mix (oregano, garlic, basil, thyme, rosemary) 
• Butter

what you do:

Preheat oven to 325 degrees Fahrenheit. Wash mushrooms, remove stems and finely chop stems. Place all chopped vegetables and pepperoni in a mini-blender and process until well blended.

Melt some butter in a cast iron skillet. Saute blended vegetables and pepperoni for a few minutes. Add crushed pork rinds and pizza sauce/marinara sauce and saute another 5 minutes or so. 

Fill mushroom caps with filling and place on an un-greased cookie sheet or other baking dish. Sprinkle some mozzarella on top and bake for 15 to 20 minutes or until cheese is golden brown.

Serve as an appetizer or as part of a meal. Over the weekend I made Against All Grain's White Sandwich Bread. I served the mushrooms with Grilled Ham and Cheese Sandwiches made from this grain-free bread and a salad.

I made a similar recipe a few weeks ago but used cream cheese in the stuffing mix and DH loved them. This time I did not have any cream cheese and was wondering if DH would like them. He said they are even better than the last ones and he loved them.

Guten Appetit!