These bite-sized nuggets are full of salty, cheesy goodness! Cremini mushroom caps make a perfect vessel for fillings. I load them up with finely chopped pepperoni, then cover them with a layer of marinara and melty mozzarella! They make a great low-carb snack that is so easy to whip up and satisfies my pizza cravings! Even my 6 year old loves these!
Here’s what you need:
Mushrooms have a lot of moisture that is released while cooking.
To avoid a big soggy mess, roast the mushrooms alone before adding the fillings.
Remove the stems and wipe the caps with a damp paper towel to remove any residual dirt. Toss them in a large mixing bowl with olive oil and salt. Place the caps, upside down on a sheet pan that has been sprayed with cooking spray.
Roast the caps for 12 minutes at 400 degrees. You can see in the photo the water pooling in the upside-down caps. Once they are cool enough to handle, toss out the water and place the caps back on the sheet pan.
Fill the caps.
The bulk of the filling will be the diced pepperoni. Chop it as finely as possible. I used turkey pepperoni, but use whatever kind you like. Ground Italian sausage would be so delicious here as well!
Fill the entire cap with the pepperoni, then spoon on a thin layer of marinara over the top. Even though the mushrooms have already been roasted, they still contain some water, so I try to keep the wet ingredients to a minimum.
Top with mozzarella.
Mix together the shredded parmesan and chopped parsley in a separate bowl and set aside.
Add a good pinch of mozzarella over each mushroom, then roast them for 8 more minutes. Remove the pan from the oven, then sprinkle each cap with the parmesan and parsley mixture. Pop them in the oven for just a minute more.
These cheesy pizza stuffed mushrooms are delicious hot or at room temperature! I love serving them with a little extra marinara (or ranch dressing) for dipping!
Other recipes to try:
Pepperoni Pizza Stuffed Mushrooms
Ingredients
- 1 pound cremini mushrooms stems removed and cleaned
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 12-15 small pepperoni slices diced very finely
- 1/4 cup marinara
- 1/2 cup grated mozzarella
- 1 tbsp fresh parsley minced
- 2 tbsp fresh grated Parmesan
Instructions
- Toss the de-stemmed mushrooms into a large mixing bowl with olive oil and salt and stir to coat.Arrange the mushrooms top-down on a sheet pan that has been sprayed with cooking spray. Roast them in a 400 degree preheated oven for 12 minutes. When they are cool enough to handle, toss out any water pooling inside the mushrooms then place them back on the pan, top-down.Fill the caps with the minced pepperoni, then spoon a thin layer of marinara over the top. Top the filled mushrooms with a pinch of the shredded mozzarella.While they are roasting, stir together the parmesan and parsley in a small bowl.Place them back into the oven to melt the cheese for 8 minutes, then remove from the oven and sprinkle with the parmesan and parsley, then place them back into the oven for just one minute more. Serve hot or at room temperature.