12 baby portabella mushrooms
4 thinly sliced pieces of pepperoni- diced into tiny pieces (I used my knife to cut the pieces into 16ths each)
6 black olives- sliced thinly into rings, or buy them already sliced
1/2 small bell pepper, thinly diced
3 tablespoons finely diced red onion
1/4 cup lowcarb tomato sauce of your choice
1/2 cup shredded mozzarella cheese
1/2 teaspoon pink Himalayan salt
1/4 teaspoon garlic powder
Olive oil cooking spray
Preheat oven to 375 degrees Fahrenheit.
Wipe your mushrooms clean with a damp cloth and scoop out the insides (set aside to use in another application)
Lay down a piece of parchment paper on a standard size sheet pan. Space out your mushrooms about 1-1/2" apart on the sheet pan. Spray the mushrooms generously with your olive oil cooking spray.
Fill the mushrooms with the tomato sauce, just a tiny spoon full. Top with onions and bell peppers. Top evenly with the diced pepperoni (about 1/2 pepperoni slice per mushroom)
Top then all with the shredded cheese, followed by 2 or 3 black olive slices.
Place in the oven for 18 minutes or until cheese begins to slightly brown and enjoy!
Best served hot!