Best Pepperoni Stuffed Mushrooms Recipes

PEPPERONI-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. , In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly. Spoon into mushroom caps., Place on an ungreased baking sheet. Bake at 325° for 15 minutes. Sprinkle with mozzarella cheese; bake 5-10 minutes longer or until mushrooms are tender.

PEPPERONI STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
• Remove and chop the mushroom stems. Set the caps to the side.
• 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.
• 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.

PEPPERONI PIZZA-STUFFED MUSHROOMS

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet; place mushrooms, cap sides up, on rack.
• Bake 15 min. Drain mushrooms on paper towel-covered plate. Remove wire rack and discard foil (with mushroom liquid) from baking sheet.
• Return mushrooms to baking sheet (without rack). Spoon pizza sauce into mushrooms; top with cheese and pepperoni.
• Bake 10 min. or until heated through.

PEPPERONI STUFFED MUSHROOMS

Steps:

• Remove mushroom stems and chop.
• In skillet, melt butter, saute mushroom stems, onion, bell pepper, and garlic until onions are clear.
• Add cracker crumbs, pepperoni, parmesan and seasonings.
• Add enough chicken broth until mixture is stuffing consistency.
• Fill caps with stuffing.
• Place in shallow baking dish with 1/4" water in bottom of pan.
• Bake uncovered@ 325 for 25 minutes.

PEPPERONI STUFFED MUSHROOMS

Steps:

• Wash and drain mushrooms. Remove stems and trim ends. Set caps aside. Chop enough mushroom stems to make 2 cups. Cook stems, onion, pepper, garlic & basil in butter until tender. Stuff mushrooms. Bake 8-10 minutes at 425 °F.

STUFFED ACORN SQUASH WITH MUSHROOMS & PEPPERONI

Steps:

• Pre-heat your oven to 350 degrees. Put the halves of the acorn squash open face down into a lasagna pan. Put the pan with the squash into the oven, then add 1 inch of water into the pan before carefully sliding the oven rack in and closing the door. Bake for 45 minutes. When the time is up, remove pan, drain off water, and let the squash cool. While squash is cooling, dice the onions and cut the pepperoni into 1/4 inch thick slices which then get cut into quarters. Put a tiny bit of cooking spray into a frying pan and saute the onions until they become translucent. Add the pepperoni and saute for another 5 minutes. Add the mushrooms and saute until the mushrooms have reduced in size by 1/2. Turn off the heat and stir in the sour cream. Take the cooled halves of the squash and a tablespoon. Spoon out the squash meat into the frying pan being careful not to tear the skin of the squash. I usually leave about 1/8 inch of squash meat still in the skin just to make sure it will hold together. Once all of the squash meat is in the frying pan, set the empty squash skins back in the lasagna pan with the open side facing upward waiting to be filled. Mash up the squash with the sour cream, pepperoni, onions and mushrooms. Take the squash mixture and pack it back into the empty squash skins then sprinkle with Parmesan cheese. Bake at 400 for 20 minutes. Pull out of the over and serve