Pizza Stuffed Mushrooms

Pizza meets mushroom magic! Our delicious Pizza Stuffed Mushrooms are perfect for parties (or a quick snack) and ideal for low-carb diets.

For better or worse, pizza could be considered a food group at our house. We never tire of eating it, and Keith has come up with countless ways of preparing it. From our Brooklyn style Bee Sting Pizza to our Pittsburgh favorite Pierogi Pizza, the flavor combinations are endless. So when Keith approached me one day with the idea of making a low-carb, keto friendly style pizza, I was curious.

A step up from classic Stuffed Mushooms, these Pizza Stuffed Mushrooms were an instant hit. Not only does the family love them, but so do party guests and football fans. These bite-sized appetizers pack all of the zesty, cheesy flavor of a traditional pizzeria in one melt-in-your-mouth bite. They make a delicious and easy party appetizer, a pizza snack with a little less guilt.

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• Ingredients
• Instructions
• Variations
• Storage
• FAQ
• Related recipes
• Pizza Stuffed Mushrooms recipe

Ingredients

• MUSHROOMS: we used large Cremini mushrooms. You could also use portobellos, or any mushroom with a large flat cap
• TOMATO SAUCE: use our Easy Homemade Tomato Sauce or canned tomato sauce
• GREEN PEPPER: green bell pepper or poblano pepper, diced
• PEPPERONI: pepperoni slices, diced into small pieces
• GARLIC: fresh garlic cloves, chopped
• SHALLOT: fresh shallot, diced
• PARMESAN CHEESE: fresh grated parmesan cheese
• BREAD CRUMBS: we like panko bread crumbs
• MOZZARELLA CHEESE: shredded mozzarella cheese
• CHIVES: fresh chives, chopped
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• SALT: sea salt or kosher salt
• PEPPER: ground black pepper

*see recipe card for quantities.

Instructions

1. Preheat oven: Preheat oven to 350°F.
2. De-stem Mushrooms: Clean mushrooms. Remove stems and set aside.
3. Coat and Bake Mushroom Caps: In a large mixing bowl, add mushroom caps and 1 clove of chopped garlic and toss to coat mushroom caps. Place on baking sheet and bake for 8 minutes.
4. Make the Pizza Filling: While mushrooms are in oven prepare filling. Finely dice mushroom stems and place in mixing bowl. Add tomato sauce, diced green peppers, diced pepperoni, diced shallots, parmesan cheese and mozzarella cheese and mix thoroughly.
5. Remove Mushroom Caps from Oven: Remove mushroom caps from oven and allow to cool for a few minutes.
6. Stuff the Mushrooms: Take pizza filling mixture and roll into meatball sized balls. Place in mushroom caps. Continue until all mixture has been used and all caps stuffed.
7. Bake: Place back in oven for 10-12 minutes until desired doneness.
8. Garnish and Serve: Remove mushrooms from oven and sprinkle with salt, pepper and chopped chives. Enjoy.

Variations

• Meatless: omit the pepperoni. Add more cheese the to stuffing mixture, and drizzle some mozzarella over the top before baking.
• Veggies: add your favorite pizza toppings, diced into small pieces: bell peppers, onions or olives

Storage

• Store: store leftover Pizza Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 days.
• Reheat mushrooms in the oven or microwave before serving.
• Freeze baked mushrooms in single layer, wrapped in plastic or in an airtight container for up to 3 months.

FAQ

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