Pepperoni Stuffed Mushrooms

Ingredients

24 ounces medium white mushrooms (approx. 24 mushrooms), cleaned, stems removed and finely chopped
3 Tablespoons extra virgin olive oil, divided
1½ Tablespoons Dry Marsala Wine
2 medium shallots, finely chopped
1 medium stalk celery, finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
pinch crushed red pepper flakes
5 ounces pepperoni, chopped into small pieces (see NOTES)
¼ cup finely chopped flat leaf parsley
¼ cup almond meal (see NOTES)

Instructions

PREP:

Clean mushroom caps by gently wiping with a damp paper towel. Turn over and gently rock or twist the stems out of each mushroom. Toss stems into a bowl and set aside.
In a small bowl, mix 1½ Tablespoons olive oil with 1½ Tablespoons Marsala wine. Pour over mushroom caps and toss to coat. Set aside.
Peel shallots and roughly chop. Cut celery into a couple small pieces. Toss both into the bowl of a food processor and process until finely chopped.
Scrape down sides, add in mushrooms stems and process until finely chopped.Remove to a mixing bowl.
Add parsley (mostly leaves) to food processor and finely chop until you have ¼ cup measured.
Measure out ¼ cup almond meal, spices and remaining 1 T olive oil.

COOK:

Preheat oven to 325F. Heat a large frying pan over medium heat. Once hot, add 1 Tablespoon of olive oil and then chopped mushroom stem mixture along with ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper and pinch of crushed red pepper flakes. Saute for 5 minutes, stirring occasionally.
Add pepperoni and continue cooking for an additional 5 minutes, stirring occasionally.
Remove from heat, add chopped parsley and almond meal and mix until well combined.
Arrange mushroom caps (top side down) in a shallow baking dish so they are nestled in next to each other.Use a small spoon to scoop the filling from the frying pan into each mushroom, patting down and stuffing so that each mushroom has a “mound” of tightly packed stuffing. Repeat until all mushroom caps are filled. You may be left with a couple teaspoons of filling.
Brush the mushroom caps around the stuffing with the remaining olive oil and place in the oven (uncovered) and bake for 40 to 45 minutes, or until stuffing is slightly brown on top. Serve and Enjoy!