This is a quick and easy recipe we enjoy quite often during grilling season. Make sure your rub the dried oregano between your fingers to release the flavours.
4 portabello mushrooms (about 2 to 2 1/2 ounces each)
1/4 cup GF pizza sauce
1/4 teaspoon dried oregano
2 ounces GF pepperoni or salami
4 slices jalapeno Havarti cheese (1 ounce each)
2 tablespoons crumbled cooked bacon
2 to 3 ounces pickled jalapenos (about 6 slices per pizza)
Remove the stem and scrape the gills from the mushrooms with a spoon; wipe off any dirt with a dry paper towel and set these on a work surface, hollowed side up.
Mix the oregano with the pizza sauce and rub 1 tablespoon of pizza sauce inside each mushroom with the back of a spoon.
Place the pepperoni or salami on top of the sauce.
Add the cheese and top with the jalapeno peppers and crumbled bacon.
Preheat the grill to medium-high heat.
Place the mushrooms on top of the grill, reduce heat to low, cover and grill for 5 to 7 minutes, until cheese is completely melted and ingredients are heated through.
Remove from grill; allow to sit for a couple of minutes before serving.Enjoy!