Notes from the Test Kitchen:
These are a wonderful appetizer that look fancy but are easy to make. The cream cheese filling really adds a punch of flavor. The additional topping make each one have a unique taste. The Crew and I ate these up - fast!
or 2 pk. of baby portobello mushrooms
or 8 oz. cream cheese
grated Parmesan cheese
or 8 oz of pepperoni
(opt.) some pizza toppings chopped- shredded cheese, cherry tomatoes, black olives, onions
1Portobello Mushrooms - wash, cut out stems, and set aside to dry.
2Add room temperature cream cheese, 5 teaspoons butter, Parmesan cheese and blue cheese (opt) to a pot on low heat. Cook just until all melt together and mix well. Just a few minutes. Set aside and let it cool to room temp... will be lumpy.
3Pepperoni - Chop if they are the regular kind (I buy the minis). Cook in a skillet just until crisp on the edges, drain and damp oil off. (I cook them so the oil doesn't saturate the cream filling while baking.)
4Add 2 teaspoons garlic and butter to skillet and sauté for just a few minutes. Turn off heat add mushroom caps, coat the caps with butter & garlic sauce.
5Turn oven 350 - Place caps on baking sheet, fill caps with cream mix top with pepperoni and sliced fresh basil... and other pizza topping like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional). Place in oven for 10-15 mins.
(In the pic I have black olives, shredded cheese, basil, pepperoni and the cream cheese filling.)
6Picture of a kid friendly stuffed mushroom version.
(If you don't like cream cheese filling you can stuff them with mozzarella cheese and pizza topping - it's your choice you are the star chef.)