Smorgasbord of 'Shrooms Pepperoni Stuffed

Barbara Kavorkian


Adding to the stuffed mushroom theme. Ya know you can never have just one.


★★★★★ 1 vote

25 Min
35 Min


  • 16
    button mushroom caps
  • 1 Tbsp
    and 1 teaspoon butter
  • 3/4
    minced fresh onion (small)
  • 1/2 c
    diced pepperoni
  • 1/3 c
    crushed buttery round crackers
  • 1 clove
    small minced garlic
  • 2 Tbsp
    grated parmesan cheese
  • 1/8 tsp
    dried oregano
  • ·
    pinch salt
  • ·
    pinch ground black pepper
  • 1/2 c
    chicken broth

How to Make Smorgasbord of 'Shrooms Pepperoni Stuffed


  1. Preheat oven to 325° F. Lightly grease a baking sheet.
  2. Wipe mushrooms with a damp towel to remove any dirt from the mushrooms, do not hold or rinse under water. Remove and chop the mushroom stems. Set the caps to the side.
  3. Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch.
  4. Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking sheet. Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes

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