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Pepperoni-Stuffed Mushrooms

 Pepperoni-Stuffed Mushrooms
No one can resist stuffed mushrooms with the fantastic flavor of pizza! The Italian-style appetizers disappear as fast as I can put them on a plate.—Trisha Kruse, Eagle, Idaho
24 ServingsPrep: 25 min. Bake: 20 min.


  • 24 large fresh mushrooms
  • 1 medium onion, chopped
  • 2/3 cup chopped pepperoni
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1/4 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/4 cup shredded part-skim mozzarella cheese


  • 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. Yield: 2 dozen.
Nutritional Facts: 1 stuffed mushroom equals 46 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 127 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

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Pepperoni-Stuffed Mushrooms (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.