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Mushrooms Stuffed with Pepperoni recipe

Mushrooms Stuffed with Pepperoni recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a simple, yet delicious appetiser that works well at dinner parties. Mushrooms are stuffed with a mixture of onion, garlic, pepperoni sausage, crushed crackers and Parmesan, then baked to perfection.

115 people made this

IngredientsServes: 12

  • 24 large button mushrooms
  • 30g butter
  • 1 onion, finely chopped
  • 170g diced pepperoni
  • 1 clove garlic, finely chopped
  • 110g crushed buttery round crackers, such as Ritz
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 175ml chicken stock

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 170 C / Gas 3. Lightly grease a baking tray.
  2. Remove and chop the mushroom stems. Set the caps to the side.
  3. Melt the butter in a frying pan over medium heat. Add the mushroom stems, onion, pepperoni and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper and chicken stock; remove from heat and allow to cool to the touch.
  4. Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking tray.
  5. Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.

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Reviews & ratingsAverage global rating:(120)

Reviews in English (94)

this was really nice it helped well with my gcse catering cource and it only took an hour short time consuming starter good for any event-09 Sep 2013

by brightlightz

Wow, these were great! Even two of my mushroom-hating kids tore them up! The only changes I made was substituting the cracker crumbs for Parmesan flavored bread crumbs since that's what I had on hand, and topping each mushroom with a torn slice of mozzarella cheese the last few seconds of baking, then hiking the temp up to broil to get some cheese bubbling action going. Just my little tip with stuffed mushrooms: I always saute the whole mushroom caps on both sides for a few minutes, then drain hollowed side down on paper towels for at least 10 minutes prior to stuffing. This softens the mushrooms a little for a more tender texture, and draws some of the natural water out of them so you can avoid a soggy, wet mushroom. Also reduces baking time for the finished product, and they always turn out perfectly tender and sog-free! :-) Thanks so much for the recipe...can't wait to serve these at the Superbowl party. I might even try a little marinara sauce on the side for dipping!-13 Jan 2008

by LINDA MCLEAN

I was lucky enough to get this recipe from Koalagirl before it was published and I decided to make these for our annual friends and family post Christmas tree picking and chopping party a few weeks ago. Honestly, everyone said that they were the best stuffed mushrooms they had ever tasted. I did add more parm than suggested and I replaced the broth with white wine. Sprinkled more parm on top with a dot of evoo and a bit of paprika. These were sensational Shar and I thank you so much for the sneak preview!!-15 Dec 2007


Very soon we’ll start adding plenty of get-togethers to our schedule, it’s the time of year for good cheer with family and friends! On the heels of my Bacon Stuffed Mushrooms appetizer recipe, this is a new and delicious spin.

Oftentimes these get-togethers are appetizer themed, so whether you are going to one and taking a sampling with you , you’ll need a good bunch of appetizer recipes in your repertoire, like this Pizza Monkey Bread recipe that is simply to die for!

If you are looking for other Pizza Low Carb recipes, check out this Cheesy Cauliflower Crust Pizza!

This recipe for Pepperoni Pizza Stuffed Mushrooms requires few ingredients, is simple to make, and tastes great. It’s a spinoff of an appetizer or easy lunch that I like to make, Pizza Buns!

I find a lot of my stuffed mushroom go-to’s are creme cheese and seafood based, so having this twist is great to have on hand.

Pepperoni Pizza Stuffed Mushrooms is very kid-friendly, and does taste just like biting into a pepperoni pizza. It’s definitely one that most people will enjoy, which makes it a safe go-to for gatherings.

Plus, the mushrooms can be stuffed ahead of time and refrigerated up to 4 hours. So you can make it ahead of time, get ready for your outing and then bake just as you’re walking out the door.

Likewise, since it’s a short baking time, you could arrange to quickly bake at the hosts home, so that they are fresh and hot for guests to enjoy.

It’s one of those easy hot appetizer recipes that you’ll make time and again!


Pizza Stuffed Mushrooms


I have a member of my house (who shall remain nameless) doing the Keto diet which has sent me in a rabbit hole of ALL the Keto recipes that ever existed from the beginning of time. We’re basically drowning in cauliflower rice over here.

Guess what I found in my repertoire of recipes? These Pizza Stuffed Mushrooms from my cookbook in 2014. Although the recipe wasn’t created with Keto in mind, they fit the Keto requirements.

The funny thing is that I thought my pictures back then were soooo good and now I can only look at them with one squinted eye open because they make me shudder.

HOW TO MAKE PIZZA STUFFED MUSHROOMS

Cook the sausage, pepperoni, and onion in a large skillet. Add the cream cheese, pizza sauce, oregano, and Parmesan and stir until combined. Scoop mixture onto mushrooms and bake until tender.

Preheat oven to 350 degrees. Line a baking sheet with foil or use a mini muffin tin to cook the mushrooms.

In a large skillet, cook the sausage (this meat chopper works well to break up the meat), pepperoni, and the onion over medium heat for 5-6 minutes or until the sausage is no longer pink. Drain. Reduce heat to low.

Add the cream cheese, pizza sauce, and oregano to the skillet. Stir and cook until melted. Stir in the Parmesan. Remove from the heat.

Spoon a heaping tablespoon of mixture into each mushroom cap (a cookie dough scoop works well here) and place on baking sheet.

Bake mushrooms for about 15 minutes or until mushrooms are tender. Remove from oven and top the mushrooms with mozzarella and additional chopped pepperoni (for looks) if desired. Return to the oven for 2-4 minutes or until cheese is melted.

KETO FRIENDLY STUFFED MUSHROOMS

These Pizza Stuffed Mushrooms are low-carb and keto-friendly. I’ve included the nutritional information but remember that the brands that you use will affect the macros. For example, Rao’s pizza sauce only has 2 carbs but Prego has about 9 carbs.

Another important thing to note is that if you are doing Keto you can definitely leave out the onion (higher in carbs) and still have delicious mushrooms.

AN EASY WAY TO BAKE THESE STUFFED MUSHROOMS

Often when I bake stuffed mushrooms they tip over while baking and the liquid released from the mushrooms gets everywhere.

I like to use a mini muffin tin to bake the mushrooms so that they stay put and so that the liquid that is released when cooked is gathered at the bottom of the muffin tin. Not to mention if you have to transport them they make the perfect little holders.


Stuffed Mushrooms

Disclaimer: This page may include affiliate links, and I could earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I personally use and recommend them and they are from companies I trust. There is no additional cost to you.

There’s something awesome about stuffed mushrooms in an early 󈨔s, Parents’-Dinner-Party/Gourmet magazine kind of way. To me, they give off a sort of suburban glamour – the type of thing served at a party in someone’s shag-carpeted living room, where the guests drink red wine out of chunky crystal glasses, people who don’t usually smoke have a cigarette, someone plays Van Morrison on the record player, and the kids are upstairs, watching “Wonder Woman” on a wood-veneered TV on a waterbed in a guest room, where they’ll fall asleep and wake up outside in the cold air while being carried out to the car, buckled in, and, back asleep again, driven home. It’s possible I’m dating myself, here.

Stuffed mushrooms (here adapted from a recipe in Simone and Inés Ortega’s 1080 Recipes) are also really good, really easy, and just a fun thing to cook that takes just enough work to feel like a project while not really taking any serious time or skill to pull off. You can multiply the recipe out for a party (Make a hundred! It’s really easy!), cook them through to the second-to-last step, and then just pop them under the broiler when it’s time to serve. You can add anything you want and take them in whatever direction strikes you (Spanish – a little smoked paprika Moroccan – chopped dried apricots, chopped almonds, a dash of cayenne 1980s craziness – chopped up sundried tomatoes and minced shallot Generic Asian – a few drops of sesame oil, chopped scallions, minced ginger, and maybe even chopped water chestnuts if you’re still with me on the early Reagan Administration thing), though be sure to use good olive oil. You have guests to impress, after all.

Ingredients

  • 4 tablespoons of extra-virgin olive oil, divided
  • ½ cup of panko bread crumbs
  • 3 ½ tablespoons of soymilk or water
  • 16 medium fresh mushrooms (white button or cremini)
  • 1 ½ tablespoons of lemon juice
  • ⅓ cup of Italian parsley, chopped
  • Salt and pepper

Method

Step 1

Preheat the oven to 350 degrees (176 degrees C). Lightly oil a small baking sheet or baking dish with a little vegetable oil or cooking spray. Put the panko in a medium bowl, add the soy milk (or water), and stir to combine. Set aside.

Step 2

Wash and dry the mushrooms. Pop the stems out of the caps, and place the caps, gill side up, on the baking sheet. Finely chop the mushroom stems, and put in a small pan with the lemon juice and 2 tablespoons of the olive oil. Pour the remaining 2 tablespoons of olive oil into the mushroom caps, evenly dividing it among them.

Step 3

Put the pan with the mushroom stems on the stove, and turn the heat to medium-low. Put the baking sheet in the oven. Let them both cook for 10 minutes.

Step 4

Remove the mushroom caps from the oven and set aside. (Don't turn off the oven.) Add the mushroom stems and the parsley to the panko, and stir to combine. Season to taste with salt and pepper. Divide the mixture among the mushroom caps. Put the now-stuffed mushroom caps back in the oven for 20 minutes.

Step 5

Take the mushrooms out of the oven, heat the broiler, and run the mushrooms under the broiler for a minute or two until the tops are browned. Transfer to a plate and serve.


Secret Ingredient Stuffed Mushrooms

This year with holiday entertaining taking on a whole new mindset, these fill-ya-up stuffed mushroom should be tops on your "must make" list. You see, by using U.S. Farm-Raised catfish as our secret ingredient, it keeps these super moist, packed with protein, and holiday special.

What You'll Need

  • 3 / 4 pound U.S. farm-raised catfish fillets
  • 1 1 / 2 teaspoons seafood seasoning, plus extra for sprinkling
  • 1 pound Baby Bella mushrooms (about 18 to 20)
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 / 2 cup shredded Swiss cheese
  • 3 scallions, thinly sliced
  • 1 / 2 cup panko breadcrumbs, divided
  • 1 / 4 teaspoon crushed red pepper
  • 1 teaspoon Worcestershire sauce
  • 1 / 2 teaspoon paprika

What to Do

  1. Preheat oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Place catfish on baking sheet and lightly sprinkle with seafood seasoning. Bake 15 to 18 minutes or until fish is firm in center let cool. Gently flake catfish and set aside.
  2. Remove stems from mushrooms and set aside. Place mushroom caps on baking sheet that has been coated with cooking spray again.
  3. In a medium bowl, combine cream cheese, mayonnaise, Swiss cheese, scallions, 1/4 cup breadcrumbs, remaining 1-1/2 teaspoons seafood seasoning, the crushed red pepper, and Worcestershire sauce mix well. Gently stir in flaked catfish.
  4. Using a teaspoon, mound mushroom caps with catfish mixture. In a small bowl, mix remaining 1/4 cup breadcrumbs and the 1/2 teaspoon paprika. Sprinkle mixture over mushrooms.
  5. Bake 15 to 18 minutes or until warmed through and lightly golden.

Check This Out!

  • For more amazing catfish recipes, visit The Catfish Institute!
  • Try our Barbecue Chip Catfish, or our Buffalo Style Catfish Sliders.
  • For more party appetizers, make our Bacon-Wrapped Jalapeno Poppers, our BLT Bites, or our Come-'n'-Get-It Sampler Platter!

If you love these recipes, then you'll love this FREE eCookbook!

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Tips and tricks

  1. If the stems on the portobello mushrooms are particularly long, you may need to discard the end of it, as it can be too tough. You can save these to make vegetable stock, if you want.
  2. I recommend using a rimmed baking sheet, lined with foil, with a wire baking rack nestled inside of it to make stuffed mushrooms. There will be liquid that is released while it bakes, and the rack helps elevate the mushrooms so they don&rsquot get soggy. The foil makes for very easy clean up.

Low Carb Pizza Stuffed Mushrooms

  • Author: Aggies Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

Low carb and so easy to make, these Pizza Stuffed Mushrooms will satisfy any pizza craving when you are trying to make healthier choices.

Ingredients

  • 4 portobello mushroom caps, stems removed
  • 1 cup marinara sauce, divided
  • 12 pepperoni slices
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 fresh basil, chopped

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with nonstick spray. Place mushrooms on baking sheet and fill evenly with marinara, pepperoni, and cheese.
  3. Bake 10 minutes or until mushrooms are tender and cheese is melted.
  4. Top with basil.

Notes

Keywords: low carb, stuffed mushrooms, pizza stuffed mushrooms

Did you make this recipe

Tag @aggieskitchen on Instagram and hashtag it #aggieskitchen

More low carb recipes to help you with pizza cravings:

More low carb recipes using portobello mushrooms:

Disclosure: Thank you to Produce for Kids for providing the cookbooks for this giveaway. I have been compensated for my time to share this with you.

Check out my Healthy Recipes Pinterest board for more inspiration:

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There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!


Pizza Stuffed Mushrooms Recipe

PIZZA STUFFED MUSHROOMS – Homemade, delicious and easy appetizer loved by adults and kids!

We love pizza in our house. Need a last minute snack for a Game Day or any party, easy Pizza Stuffed Mushrooms is pleasing appetizer recipe. If you are looking for an easy five ingredient appetizer or side dish you have come to the right place.

This is a great change from every day pizza. You will need only 5 simple ingredients and these Pizza Stuffed Mushrooms have about a 5 minute prepare time. Mushrooms just have such a rich earthy flavor and stuffing them is easy to do. I love any kind stuffed mushrooms, pizza stuffed, spinach and feta cheese or chicken stuffed mushrooms. These pepperoni pizza stuffed mushrooms are so easy and quick and my favorite. Pizza Stuffed Mushrooms have everything you love on a supreme pizza without the crust.

They are everything you love about supreme pizza, but healthier without the crust. Think pizza sauce, mozzarella cheese, mini pepperoni, mushrooms and Italian seasoning. They make a super easy, delicious and kid friendly weeknight meal. It is a great way to get your kids to eat their veggies because it tastes like pizza, so next time it is pizza night forget about delivery pizza and whip up these delicious, cute bite size Pizza Stuffed Mushrooms. You can serve them as an appetizer, side dish or simply a nutritious afternoon snack. Enjoy!

Related Posts - More recipes you might like:

OVEN FRIED GARLIC MUSHROOMS - Delicious, easy and tender these Oven Fried Garlic Mushrooms are a perfect healthy side&hellip

Pepperoni Pizza Rolls – so nice and easy way to enjoy pizza! These Pepperoni Pizza Rolls are perfect for&hellip

Easy Homemade Pizza Braid - is enjoyable for the entire family. This homemade pizza braid is so quick, easy&hellip

Potatoes are very versatile, so making a dish with onions and mushrooms is easy, tasty and it can be&hellip


  • cranberries
  • figs
  • pumpkin/squash chunks
  • apples
  • dates
  • rice
  • quinoa
  • any nuts, pecans, almonds, macadamia, walnuts
  • melting cheeses such as gouda, Colby, provolone, gruyere
  • cream cheese
  • bacon
  • sausage
  • ground beef
  • crab

As you can see many things work well in mushroom caps. You can create a simple rice and cheese with some fresh herbs or make them very gourmet by using crab with a fontina cheese. The best stuffed mushroom recipe I&rsquove made for fancy parties is with Lobster but during football season I&rsquoll make a sausage and cheese filled bite for watching the games.

Need more ideas for what to serve along side your meal? Find all the SIDE DISH recipes you need here!


How to Prepare Stuffed Mushroom Perfect

Hello everybody, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Stuffed Mushroom recipe here. We also have wide variety of recipes to try.

Before you jump to Stuffed Mushroom recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

You already realize that, to achieve true health, your diet needs to be sensible and wholesome and you need to get a good amount of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. When our work day is finished, most people do not wish to go to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutrients and the exercise that you need. Here are some of the best techniques to be healthy and balanced.

Consider the stairs. Instead of choosing the elevator, ascend the stairs to your floor. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. So many people pick the elevator over climbing even a single flight of stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

There are lots of things you can pursue to become healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. Little things, when done every day, can do a lot to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indication of your lifestyle choices. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to stuffed mushroom recipe. You can have stuffed mushroom using 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed Mushroom:

  1. Provide 400 grams of mushroom.
  2. Take 2 slices of bread.
  3. Provide 1 tsp of oil.
  4. Take 1 tbsp of butter.
  5. Provide 1 of onion.
  6. Use 1 tsp of garlic paste.
  7. Provide 1/2 tsp of green chilli paste.
  8. Prepare 1/2 tsp of oregano.
  9. Prepare 1/2 tsp of black pepper powder.
  10. Use 2 tbsp of coriander leaves.
  11. Take 2 tbsp of fresh cream.
  12. Prepare to taste of Salt.
  13. You need 100 grams of cheese.

Instructions to make Stuffed Mushroom:

  1. Wash and clean mushrooms. Remove the stems and chop the stems finely..
  2. In a small mixer jar, make fresh bread crumbs out of bread slices..
  3. In a pan, take oil and butter and add chopped onion, garlic and green chilli to it and saute until light pink in colour..
  4. Now add chopped mushroom stems, oregano, black pepper powder and salt to it and mix everything well. Cook for 5 minutes on low heat..
  5. Now add bread crumbs, coriander leaves and fresh cream to it and mix everything well. Turn off the gas and let the filling cool down at room temperature..
  6. Oil all the mushrooms and fill the stuffing into it. Arrange all the mushrooms in a greased baking tray and top it with grated cheese..
  7. Bake the mushrooms at 190 degree for 10 to 12 minutes in a preheated oven..
  8. Serve hot. This can be served as a starter or a side dish..

Check out these tasty recipes from your favorite Food Network chefs. See more ideas about Stuffed mushrooms, Stuffed mushroom, Recipes. Collection by Kitchen Pride Mushroom Farms. Baby bella mushrooms are filled with a garlic herb cheese mixture for this Stuffed Mushroom Caps. These seven scrumptious stuffed mushroom recipes are ready to rock your mushroom-loving socks!

If you find this Stuffed Mushroom recipe helpful please share it to your friends or family, thank you and good luck.


Watch the video: Pepperoni Pizza Stuffed Mushrooms (June 2022).