Italian Stuffed Mushrooms

Meaty and cheesy and all those good things. Low carb.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 6  small portabella mushrooms
• 1⁄2 lb  bulk Italian sausage
• 1⁄4 cup  chopped onion
• 3  garlic cloves, minced
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup water
• 2  tablespoons tomato paste
• 18  slices  pepperoni
• 6  slices provolone cheese
• 2 -4  tablespoons  grated romano cheese

Directions

1. Preheat oven to 375°F.
2. Line a small baking sheet with foil.
3. Scrape out the dark gills from the underside of the mushrooms and trim the stem off.
4. In a small skillet, brown Italian sausage with chopped onion, garlic, salt and pepper, crumbling well.
5. Add water and tomato paste and stir until blended.
6. Simmer over low heat until mixture thickens and is fairly dry.
7. Place mushrooms on lined baking sheet upside down and spoon sausage filling evenly onto mushroom undersides.
8. Top each mushroom with a slice of provolone cheese, then place pepperoni and romano on top.
9. Bake for about 20 minutes or until cheese is melted and a knife inserted into the center of a mushroom feels tender.