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Portobello Mushroom PIzza Cups Recipe
Portobello Mushroom PIzza Cups Recipe photo by Taste of Home

Portobello Mushroom PIzza Cups Recipe

Read Reviews (2)
4.5 2
Publisher Photo
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 large portobello mushrooms (3 inches)
  • 4 teaspoons olive oil
  • 1 cup marinara or spaghetti sauce
  • 12 slices pepperoni, finely chopped
  • 1/4 cup chopped green pepper
  • 1-1/2 teaspoons Italian seasoning, divided
  • 1 cup shredded Italian cheese blend

Nutritional Facts

1 stuffed mushroom equals 233 calories, 15 g fat (6 g saturated fat), 28 mg cholesterol, 572 mg sodium, 13 g carbohydrate, 3 g fiber, 10 g protein.

Directions

  1. Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 5 minutes.
  2. Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly. Yield: 4 servings.
Originally published as Portobello Mushroom PIzza Cups in Taste of Home February/March 2012, p50

Nutritional Facts

1 stuffed mushroom equals 233 calories, 15 g fat (6 g saturated fat), 28 mg cholesterol, 572 mg sodium, 13 g carbohydrate, 3 g fiber, 10 g protein.

Reviews for Portobello Mushroom PIzza Cups(2)

AVERAGE RATING
   (2)
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 (1)
4 Star
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MY REVIEW
Reviewed Dec. 3, 2013

Very fast, easy, and tasty!

MY REVIEW
Reviewed Jun. 18, 2013

an excellent dish for mushroom lovers! quick and easy. some of my mushrooms were about 4" across, so they weren't as "stuffed", but they were still great. i didn't use quite as much italian seasoning and i cut back on the pepperoni and the cheese.

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