Pizza Stuffed Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
236 kcal
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Course
Main Course
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Cuisine
American
Pizza Stuffed Mushrooms
Description
This recipe features large cup-shaped mushrooms, such as portobellos, cleaned and prepared by removing and chopping their stems. A small cross cut on the mushroom base allows water to drain during baking, preventing a watery filling. Mushroom caps are brushed with olive oil, seasoned, and filled with pizza sauce, chopped stems, salami, onion, and olives before the first bake to meld flavors.
After an initial 10-minute bake at 350°F, the mushrooms are topped with more cheese, salami, and olives, then baked an additional 10 minutes until the cheese melts and lightly browns. This layered baking ensures a rich, cheesy topping without soggy filling.
These stuffed mushrooms can be served immediately, making them suitable as an appetizer or paired with a salad as a light meal. They keep refrigerated for 3 days and reheat best in a microwave to avoid sogginess.
Ingredients
- 5 mushroom 10cm/4" wide (portobello, flat mushrooms etc, Note 1, large
- 2 tbsp olive oil
- salt
- black pepper
- 2/3 cup pizza sauce (I use store bought)
- 100g/ 3.5 oz salami chopped, slices
- 1/4 red onion , finely chopped
- 1/3 cup black olive slices
- 1 cup (100g) mozzarella cheese , shredded
Instructions
- Preheat oven to 180C/350F.
- Carefully break or cut the stems off the mushrooms.
- Chop stems (will use as filling).
- Place mushrooms cap side up. Using a small, sharp, THIN knife, cut a small cross in the mushroom, taking great care not to split the mushroom (to drain excess water, Note 2)
- Brush the tops with oil, then quickly sprinkle on salt and pepper (be fast so it sticks!)
- Flip then lightly dab the inside with remaining oil, sprinkle with salt and pepper.
- Fill mushrooms with pizza sauce, sprinkle with chopped mushroom, onion, half salami and half olives.
- Bake 1 - Bake 10 minutes, remove from oven.
- Top with cheese, remaining salami and olives.
- Bake 2 - Bake further 10 minutes until cheese is melted. Serve immediately!
BBQ Option:
- Preheat BBQ to medium high.
- Follow above steps in closed BBQ - 10 minutes for Bake 1, then 5 - 8 minutes for Bake 2.
Notes
- Use large, cup-shaped mushrooms without cracks to hold the filling securely.
- Cutting a small cross in the mushroom base drains excess water during baking, preventing soggy fillings.
- One large stuffed mushroom can serve as a light meal; serving two is common for fuller meals.
- Store leftovers in the refrigerator up to 3 days and reheat using a microwave to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236cal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 910mg | 38% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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