Portobello Mushroom Pizza Cups Recipe

4.5 2 2
Portobello Mushroom Pizza Cups Recipe
Portobello Mushroom Pizza Cups Recipe photo by Taste of Home
Publisher Photo

Portobello Mushroom Pizza Cups Recipe

Read Reviews
4.5 2 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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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: 233 calories, 15g fat (6g saturated fat), 28mg cholesterol, 572mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 10g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPortobello Mushroom Pizza Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
veggiemama User ID: 4640590 132059
Reviewed Dec. 3, 2013

"Very fast, easy, and tasty!"

MY REVIEW
MelissaB22 User ID: 1388739 191385
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."

Loading Image