Pizza Stuffed Baby Portobello Mushrooms
Sabrina Nichols @Sabrina_Nichols
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!
- 16 oz
- or 2 pk. of baby portobello 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
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.)