Pizza Stuffed Mushrooms
Savory baby bella mushrooms filled with a cheesy, pepperoni-and-veggie pizza-style mixture make an easy appetizer or snack.
Servings: 2 servings
Ingredients
- 10 whole baby bella (crimini) mushrooms
- 4 ounces cream cheese softened
- 1/4 cup Parmesan cheese or mozzarella, grated
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried oregano
- garlic salt to taste
- black pepper to taste
- 1/4 cup pepperoni finely chopped
- 2 tablespoons green pepper finely chopped
- 2 tablespoons red onion finely chopped
- 2 tablespoons black olives finely chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray two mini cast-iron skillets with nonstick spray or line a baking sheet if using one.
- Wipe the mushrooms clean with a damp cloth. Remove and discard (or save) the stems by gently twisting and pulling so each cap is hollowed.
- In a mixing bowl, combine the softened cream cheese, grated Parmesan (or mozzarella), dried basil, dried oregano, garlic salt, and black pepper until smooth.
- Fold the chopped pepperoni, green pepper, red onion, and black olives into the cheese mixture until evenly distributed.
- Spoon the filling into the mushroom caps by heaping teaspoons, filling each cap generously.
- Arrange five stuffed mushrooms in each prepared mini skillet (or place them on the baking sheet) and bake for 20 minutes.
- After 20 minutes, switch the oven to broil and broil briefly until the tops are golden and bubbly, watching closely to prevent burning. Remove and serve hot.
Equipment
- oven-safe mini skillets or baking sheet
- Mixing Bowl
- spoon or small scoop
- Measuring spoons
- Knife
- Cutting Board
Notes
- Use softened cream cheese for easy mixing.
- Grate fresh Parmesan for best flavor.
- Watch closely when broiling to avoid burning.
- Mini skillets keep mushrooms separated while baking.