There's never a wrong time to enjoy pizza for casual entertaining and potluck parties. These Supreme Pizza Stuffed Mushrooms take all of the flavors we love about a loaded-up pizza without the bun. You're family and friends are sure to love them.
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. Make-ahead snacks make for low stress entertaining, and carnivores as well as your low carb and keto guests, will be equally thrilled with flavor of these "faux" pizzas.
Tips for Making Pizza Stuffed Mushrooms
- You could vary the filling ingredients according to your taste, just like preparing a conventional pizza. If you aren't a fan of black olives, leave them out, or replace with green olives.
- Stuffed mushrooms can also be made and assembled the night before, covered and chilled, then baked just before serving.
- Mushrooms are like sponges. When cleaning them, never submerge them in water or they'll absorb too much liquid. Use a brush to clean the exterior.
- Extra large mushroom caps were used in this recipe. If you use smaller mushrooms, the yield will be greater.
- Mushrooms will release liquid while baking. Carefully remove baked mushrooms to a paper towel to adsorb liquid before plating.
- A dreamy mushroom side dish option you may like are these Creamy Garlic Mushrooms from Diethood.
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Helpful Kitchen Items:
Supreme Pizza Stuffed Mushrooms
Servings: 24 mushrooms
Calories: 91kcal
Ingredients
- 24 extra large white button mushroom caps
- ½ lb ground spicy Italian sausage
- 1 Tbsp olive oil
- ⅓ cup diced red onion
- ⅓ cup diced green pepper
- 1 tsp garlic salt
- 1 tsp oregano
- ½ tsp red pepper flakes
- ⅓ cup pizza sauce plus additional for serving
- 4 oz onion and chive cream cheese softened
- ⅓ 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
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Clean mushrooms and using a paring knife, remove the stems and gills. Arrange them on baking sheet.
- In a large skillet over medium-high heat, cook sausage in a drizzle of olive oil with onion and green pepper until no pink remains..
- Drain any excess fat from the pan, Add garlic salt, oregano, red pepper flakes, and pizza sauce. Continue to cook for 1-2 minutes just until the flavors have combined.
- Add cream cheese stirring until completely melted. Remove pan from heat. Add Parmesan, 1 cup mozzarella cheese, parsley and olives. Taste and adjust the seasonings to your taste.
- Divide filling between mushroom caps. Top with remaining mozzarella cheese.
- Bake for 15-18 minutes until the cheese has melted and the tops are lightly golden. Rest on pan for 5 minutes.
- Garnish with additional grated Parmesan cheese and parsley, if desired. Serve with additional pizza sauce for dipping.
Notes
a) Mushrooms are like sponges. When cleaning them, never submerge them in water or they'll absorb too much liquid.
b) Extra large mushroom caps were used in this recipe. If you use smaller mushrooms, the yield will be greater.
b) Extra large mushroom caps were used in this recipe. If you use smaller mushrooms, the yield will be greater.
Nutrition
Serving: 1serving | Calories: 91kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 296mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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