Supreme Pizza Stuffed Mushrooms

Supreme Pizza Stuffed Mushrooms – When I was putting together these supreme pizza stuffed mushrooms I wanted to try and come up with a combination of ingredients that didn’t use any type of breadcrumb to bind the filling together.  I really can’t imagine what wouldn’t taste great stuffed inside of a mushroom, but, this filling is super easy, and it tastes just like pizza without the crust!

Ingredients you’ll need:
24 x-large white button mushroom caps [plus additional if needed]
1/2 lb ground spicy Italian sausage
olive oil
1/3 cup diced red onion
1/3 cup diced green pepper
salt & black pepper to taste
1 tsp minced garlic
1 tsp oregano
1/2 tsp red pepper flakes
1/3 cup pizza sauce, plus additional for dipping
4 oz softened light onion & chive cream cheese
1/3 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 Tbsp chopped Italian parsley or 1 tsp dried parsley [plus additional for garnishing]
1 [4 oz] can sliced ripe olives, drained

Directions:
Preheat the oven to 375°F and line a baking sheet with parchment paper.  Clean the mushrooms and using a paring knife, remove the stems, hollowing them out.  Arrange them on the baking sheet.  In a stove top pan over medium high heat, cook the sausage in a drizzle of olive oil until it’s almost completely cooked, then add the diced onion and green pepper.  Saute until the sausage is completely cooked and the vegetables are still crisp tender.  Season with salt and black pepper to taste.

Drain any excess fat from the pan then add the minced garlic, oregano, red pepper flakes, and pizza sauce.  Continue to sauté for 1-2 minutes until the flavors have combined.

Add the softened cream cheese to the sausage stirring until it has completely melted.  Remove the pan from the heat, and add the grated Parmesan, 1/2 of the shredded mozzarella cheese, parsley and sliced olives.  Taste and adjust the salt and black pepper if needed.

Using a teaspoon, fill each mushroom cap, then sprinkle each with the remaining mozzarella cheese.  Place about 2 inches apart on the baking sheet.

Bake for 15 minutes until the cheese has melted and the tops are lightly golden.  Rest for 5 minutes.  Garnish with additional grated Parmesan cheese and parsley, if desired.  Serve with additional pizza sauce for dipping.  Yield: 24 stuffed mushrooms

Cook’s notes:
a)  Mushrooms are like sponges.  When cleaning them, never submerge them in water or they’ll absorb too much liquid.
b)  X-large mushroom caps were used in this recipe.  If you use smaller mushrooms, your yield will be greater.

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Supreme Pizza Stuffed Mushrooms

Servings 24

Author Melissa Sperka

Ingredients

• 24 x-large white button mushroom caps [plus additional if needed]
• 1/2 lb ground spicy Italian sausage
• olive oil
• 1/3 cup diced red onion
• 1/3 cup diced green pepper
• salt & black pepper to taste
• 1 tsp minced garlic
• 1 tsp oregano
• 1/2 tsp red pepper flakes
• 1/3 cup pizza sauce plus additional for dipping
• 4 oz softened light onion & chive cream cheese
• 1/3 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese divided
• 1 Tbsp chopped Italian parsley or 1 tsp dried parsley [plus additional for garnishing]
• 1 [4 oz] can sliced ripe olives drained

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms and using a paring knife, remove the stems, hollowing them out. Arrange them on the baking sheet.
3. In a stove top pan over medium high heat, cook the sausage in a drizzle of olive oil until it's almost completely cooked, then add the diced onion and green pepper.
4. Saute until the sausage is completely cooked and the vegetables are still crisp tender. Season with salt and black pepper to taste.
5. Drain any excess fat from the pan then add the minced garlic, oregano, red pepper flakes, and pizza sauce. Continue to sauté for 1-2 minutes until the flavors have combined.
6. Add the softened cream cheese to the sausage stirring until it has completely melted. Remove the pan from the heat, and add the grated Parmesan, 1/2 of the shredded mozzarella cheese, parsley and sliced olives. Taste and adjust the salt and black pepper if needed.
7. Using a teaspoon, fill each mushroom cap, then sprinkle each with the remaining mozzarella cheese. Place about 2 inches apart on the baking sheet.
8. Bake for 15 minutes until the cheese has melted and the tops are lightly golden.
9. Rest for 5 minutes. Garnish with additional grated Parmesan cheese and parsley, if desired. Serve with additional pizza sauce for dipping.

Recipe Notes

a) Mushrooms are like sponges. When cleaning them, never submerge them in water or they'll absorb too much liquid.
b) X-large mushroom caps were used in this recipe. If you use smaller mushrooms, your yield will be greater.