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pizza stuffed baby portobello mushrooms

(2 ratings)
Blue Ribbon Recipe by
Sabrina Nichols

If you like Alfredo, pepperoni, and mushroom pizza then this is it... without the crust. The flavors go great together and it is easy to make. Enjoy!

Blue Ribbon Recipe

These portobello mushrooms are a wonderful appetizer that looks fancy but is easy to make. There are a few steps, but this adorable appetizer comes together quickly. The cream cheese filling has a nice flavor. Fresh basil adds a pop of freshness. We added mozzarella on top and loved the mini pepperoni on them. The topping options are endless. You won't be able to eat just one.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For pizza stuffed baby portobello mushrooms

  • 16 oz
    baby portobello mushrooms (16 oz)
  • 1 pkg
    cream cheese (8 oz)
  • 1/4 c
    grated Parmesan cheese
  • 1 pkg
    pepperoni, regular or mini (8 oz)
  • 7 tsp
  • 3 lg
    basil leafs
  • 4 Tbsp
    toppings chopped, shredded cheese, cherry tomatoes, black olives, onions (opt.)
  • 1/2 c
    crumble blue cheese (opt.)
  • 1 Tbsp
    minced garlic

How To Make pizza stuffed baby portobello mushrooms

  • Preparing the portobello mushrooms.
    Portobello Mushrooms - Wash, cut out stems, and set aside to dry.
  • Cream cheese, butter, and Parmesan cheese melting in a pot.
    Add room temperature cream cheese, 5 teaspoons butter, Parmesan cheese, and blue cheese (opt) to a pot on low heat. Cook just until all melts together and mix well. Just a few minutes. Set aside and let it cool to room temp... will be lumpy.
  • Heating the pepperoni in a skillet.
    Pepperoni - 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).
  • Heating garlic and butter in a pan.
    Add 2 teaspoons of garlic and butter to the skillet and sauté for just a few minutes.
  • Coating mushrooms in garlic and butter.
    Turn off the heat add mushroom caps. Coat the caps with butter and garlic sauce.
  • Cream cheese mixture filling mushroom caps.
    Turn oven 350. Place caps on a baking sheet. Fill caps with cream mixture.
  • Pepperoni, mozzarella cheese, and basil on top of the mushroom.
    Top with pepperoni and sliced fresh basil... and other pizza toppings like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional).
  • Baking portobello mushrooms in the oven.
    Place in oven for 10-15 mins.
  • 9
    Picture 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.)