Pizza stuffed Baby Portabella Mushrooms

Sabrina Nichols Recipe

By Sabrina Nichols Sabrina_Nichols

10 Min
15 Min

If you like Alfredo pepperoni and mushroom pizza..then this is it.... with out the crust. The flavors go great together, and it easy to make. Enjoy!

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16 oz
or 2 pk. of baby portabella mushrooms
1 pkg
or 8 oz. cream cheese
1/4 c
grated parmesan cheese
1 pkg
or 8 oz of pepperoni
7 tsp
3 large
basil leafs
4 Tbsp
(opt.) some pizza toppings chopped- shredded cheese, cherry tomatoes, black olives, onions
1/2 c
(opt.) crumble blue cheese
1 Tbsp
minced garlic

Directions Step-By-Step

Portabella Mushrooms- wash, cut out stems, and set aside to dry.
cream 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
pepperoni- 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
2 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.
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 (opts.) place in oven for 10-15mins.

(In the pic I have black olives, shredded cheese, basil, pepperoni and the cream cheese filling.)
Picture of a kid friendly stuffed mushroom version

(if you don't like cream cheese filling you can stuffed them with mozzarella cheese and pizza topping-its your choice you are the star chef)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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