These keto stuffed mushrooms are filled with pizza sauce, pizza toppings, and plenty of cheese! Easily customizable, they make a fabulous low carb and low calorie appetizer!
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper and set aside.
Remove the stems from the mushrooms, before washing them and patting them dry completely. Lightly rub olive oil all over. Place them head side down on the lined sheet.
Fill each mushroom with the pizza sauce, followed by the olives and chopped pepperoni. Place them in the oven and bake for 15 minutes. Remove them from the oven and add the cheese all over the tops of them. Cook for a further 10 minutes, until the cheese has melted.
Remove the mushrooms from the oven and serve immediately.
Notes
TO STORE: Place stuffed mushrooms in a container and store in the refrigerator, covered. The mushrooms will keep well for up to 1 week.TO FREEZE: Leftover mushrooms should be kept in a shallow container and store in the freezer for up to 6 months.REHEATING: Reheat the mushrooms in a preheated oven at 180C/350F for 5-6 minutes, until the cheese bubbles.