PIZZA STUFFED BABY PORTOBELLO MUSHROOMS
These portobello mushrooms are a wonderful appetizer that looks fancy but is easy to make. There are a few steps, but this adorable appetizer comes together quickly. The cream cheese filling has a nice flavor. Fresh basil adds a pop of freshness. We added mozzarella on top and loved the mini pepperoni on them. The topping options are endless. You won't be able to eat just one.
Provided by Sabrina Nichols @Sabrina_Nichols
Categories Cheese Appetizers
Number Of Ingredients 9
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.)
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