or 2 pk. of baby portabella 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
(opt.) crumble blue cheese
2cream cheese, 5 Tsp. butter, parmesan cheese and blue cheese (opt) - room temp add to pot on low heat....cook just until all melt together and mix well. Just a few mins. Set aside and let it cool to room temp...will be lumpy
3pepperoni- Chop if they are the reg 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 don't saturate the cream filling while baking
42 Tsp. garlic, and mushroom caps- add butter and garlic to skillet and sauté for just a few mins. turn off heat add mushroom caps, coat the caps with butter & garlic sauce.
5oven 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 (opts.) place in oven for 10-15mins.
(In the pic I have black olives, shredded cheese, basil, pepperoni and the cream cheese filling.)