Pepperoni-Stuffed Mushrooms Recipe

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Pepperoni-Stuffed Mushrooms Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Pepperoni-Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p22

Nutritional Facts

1 each: 46 calories, 3g fat (2g saturated fat), 7mg cholesterol, 127mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  1. Remove stems from mushrooms and finely chop stems; set caps aside.
  2. 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.
  3. 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.
Originally published as Pepperoni-Stuffed Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p22

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