Best Pizza Stuffed Baby Portobello Mushrooms Recipes

PIZZA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
• Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 15 minutes.
• Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

PIZZA STUFFED BABY PORTOBELLO MUSHROOMS

Steps:

• Portobello Mushrooms - Wash, cut out stems, and set aside to dry.
• 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.
• 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).
• Add 2 teaspoons of garlic and butter to the skillet and sauté for just a few minutes.
• Turn off the heat add mushroom caps. Coat the caps with butter and garlic sauce.
• Turn oven 350. Place caps on a baking sheet. Fill caps with cream mixture.
• Top with pepperoni and sliced fresh basil... and other pizza toppings like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional).
• Place in oven for 10-15 mins.
• 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.)

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

STUFFED PIZZA

Steps:

• Heat oven to 450°F. Grease rectangular baking dish,13x9x2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
• Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
• Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.

PIZZA STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• If mushrooms have stems, slice them off close to the caps.
• Brush caps with olive oil and place stem side up on a baking sheet.
• Sprinkle each with salt and pepper to taste.
• Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
• Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
• Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
• Place stuffed Portobellos on toasted French bread slices and serve immediately.
• Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!