↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Topping
1 slice hearty white sandwich bread, quartered
1 tbsp chopped fresh parsley leaves
2 garlic cloves, minced
2 tbsp olive oil
Mushrooms
24 large mushrooms, stems removed
1/4 cup olive oil
1 recipe stuffing (see related recipes)
Stuffing
1/2 cup sliced pepperoni, chopped fine
1/2 cup shredded Italian cheese blend
4 oz cream cheese, softened
1 tbsp tomato paste
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp ground black pepper
For the topping: Pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
For the stuffing: Reserve 2 tbsp chopped pepperoni. Process remaining pepperoni and all other ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use.
For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of zipper-lock bag of stuffing, then fill mushrooms. Press each cap (stuffing side down) into bread-crumb topping to coat, sprinkle with reserved pepperoni, and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.
Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
Makes 24 large stuffed mushrooms
Look for unseasoned pkgd Italian cheese blend that contains both provolone and Romano cheeses.
view more member recipes
PIZZA-STUFFED MUSHROOMS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Topping
1 slice hearty white sandwich bread, quartered
1 tbsp chopped fresh parsley leaves
2 garlic cloves, minced
2 tbsp olive oil
Mushrooms
24 large mushrooms, stems removed
1/4 cup olive oil
1 recipe stuffing (see related recipes)
Stuffing
1/2 cup sliced pepperoni, chopped fine
1/2 cup shredded Italian cheese blend
4 oz cream cheese, softened
1 tbsp tomato paste
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp ground black pepper
For the topping: Pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
For the stuffing: Reserve 2 tbsp chopped pepperoni. Process remaining pepperoni and all other ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use.
For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of zipper-lock bag of stuffing, then fill mushrooms. Press each cap (stuffing side down) into bread-crumb topping to coat, sprinkle with reserved pepperoni, and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.
Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
Makes 24 large stuffed mushrooms
Look for unseasoned pkgd Italian cheese blend that contains both provolone and Romano cheeses.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pizza-stuffed Mushrooms
by sgre52160
1/2 pound mild Italian sausage, casings removed 3/4 cup chopped pepperoni slices, divided 1/3 cup minced onion 1 (8-ounce) package cream cheese, softened 1/2 cup pizza sauce 4 (8-ounce) packages
by sgre52160
1/2 pound mild Italian sausage, casings removed 3/4 cup chopped pepperoni slices, divided 1/3 cup minced onion 1 (8-ounce) package cream cheese, softened 1/2 cup pizza sauce 4 (8-ounce) packages
Pizza Stuffed Mushrooms
by sgre52160
2 lb mushrooms, white; medium to -large 1/2 lb pork sausage 1/4 lb pepperoni, chopped finely 1/2 cup mozzarella; shredded 1/4 cup bread crumbs, seasoned 1/4 cup butter cracker crumbs 1/4 cu
by sgre52160
2 lb mushrooms, white; medium to -large 1/2 lb pork sausage 1/4 lb pepperoni, chopped finely 1/2 cup mozzarella; shredded 1/4 cup bread crumbs, seasoned 1/4 cup butter cracker crumbs 1/4 cu
Pepperoni Pizza Stuffed Mushrooms
by sgre52160
12 to 15 large mushrooms, cleaned and stems removed 2 mini pepperoni links, sliced ΒΌ cup pizza sauce 1 cup mozzarella cheese freshly ground black pepper 1 fresh basil leaf, chopped (1) Prehea
by sgre52160
12 to 15 large mushrooms, cleaned and stems removed 2 mini pepperoni links, sliced ΒΌ cup pizza sauce 1 cup mozzarella cheese freshly ground black pepper 1 fresh basil leaf, chopped (1) Prehea
Pepperoni Pizza-stuffed Mushrooms
by sgre52160
Topping 1 slice hearty white sandwich bread, quartered 1 tbsp chopped fresh parsley leaves 2 garlic cloves, minced 2 tbsp olive oil Mushrooms 24 large mushrooms, stems removed 1/
by sgre52160
Topping 1 slice hearty white sandwich bread, quartered 1 tbsp chopped fresh parsley leaves 2 garlic cloves, minced 2 tbsp olive oil Mushrooms 24 large mushrooms, stems removed 1/
Red Lobster Stuffed Shrimp And Stuffed Mushrooms
by sgre52160
1/2 cup water 3 tbsp butter 1 tbsp minced celery and onion 1 tbsp finely chopped red and green chili pepper 1/4 tsp dried parsley 1/2 tsp salt Dash pepper 1/2 tbsp sugar 3/4 cup cornbread crum
by sgre52160
1/2 cup water 3 tbsp butter 1 tbsp minced celery and onion 1 tbsp finely chopped red and green chili pepper 1/4 tsp dried parsley 1/2 tsp salt Dash pepper 1/2 tbsp sugar 3/4 cup cornbread crum
view more member recipes
related CDKitchen recipes
Priazzo (Stuffed Pizza)
Philly Cheese Steak Pizza
Canadian Bacon Pizza
Chicken Curry Pizza
Alaska Seafood Pizza
Peking Duck Pizza
Canadian Bacon Breakfast Pizza
Beef Stuffed Mushrooms
Turkey Pizza Casserole With Whole Wheat Pasta
Vegetarian Supreme Pizza