Pizza Stuffed Mushrooms
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This Pizza Stuffed Mushrooms recipe is so easy and quick to prepare. It’s just like eating pizza without all the carbs or guilt. They make for the perfect addition to your appetizer table!
Pizza Lovers Rejoice!
Let me start off by saying that, as of now, these pizza stuffed mushrooms are absolutely my favorite way to eat mushrooms. They’re cheesy, saucy and downright delicious! If you’re making these for guests, I may suggest you double the recipe. Once these bubbling cheesy bites of heaven come out of the oven, you’ll be having trouble keeping your hands off them.
I’ve always been a big fan of stuffed mushrooms. They’re the perfect vessel for pretty much any flavor combination you’re craving. You can keep them simple or go all out! Besides that, they’re a great one or two bite, mess free appetizer that I guarantee will be a big hit wherever you serve them.
Ingredients
6 ingredients? Count me in! It’s almost unfair how delicious these mushrooms are when the recipe is pretty much effortless. Keep scrolling for the full recipe and ingredient amounts.
- Mushrooms – I used cremini, aka baby bella, mushrooms. White button mushrooms will work too.
- Mini pepperoni links – If you can’t find any, regular pepperoni will work cut into small pieces.
- Pizza sauce – Spaghetti sauce will work if that’s all you have on hand, but pizza sauce has a thicker and more ideal consistency.
- Mozzarella – Other stretchy cheeses such as provolone would be great to mix in.
- Pepper – Freshly ground is best.
- Basil – You can use dried but, again, fresh is best!
Give These Flavor Combos a Try
Use your favorite type of pizza to inspire you with your stuffed mushrooms! Give these a try:
- BBQ or buffalo sauce and chicken
- Italian sausage
- Pineapple and ham
- Bell pepper, onion, and black olives
You can also give some of my other stuffed mushroom recipes a taste!
- Vegetarian Stuffed Mushrooms
- Bacon and Parmesan Stuffed Mushrooms
- Bacon and Cream Cheese Stuffed Mushrooms
- French Onion Soup Stuffed Mushrooms
- Crispy Baked Parmesan Garlic Breaded Mushrooms
How to Make Stuffed Mushrooms
- Prep the mushrooms: Preheat the oven to 450F and spray your skillet with cooking spray. Remove the mushroom stems by gently twisting them off. Arrange the mushrooms, top side down, in the skillet.
- Stuff the mushrooms: Spoon 1-2 tsp of pizza sauce into each mushroom. Top each mushroom with 1-2 tbsp cheese, then arrange 2-4 pepperoni slices on top.
- Bake the mushrooms: Transfer the skillet to the oven and bake for 15-18 minutes, or until the cheese melts and turns slightly golden.
How to Serve
This recipe is great for game day, entertaining guests with finger foods, or an addition to a potluck. Trying to come up with an appetizer menu? Try these recipes!
- Antojitos
- Baked Parmesan Zucchini Crisps
- Skillet Pizza Dip
- Potato Skins
- Sweet Chicken Bacon Bites
- Best Ever Spinach Dip
- Lemon Pepper Wings
- Pizzadillas
- Easy Sausage Pesto Ring
Make Ahead
These stuffed mushrooms are best served fresh. If you want to save yourself some time, you can arrange the mushrooms in the skillet and stuff them. Save baking for the day-of!
While these will last 5 days in the fridge before going bad, the mushrooms may get a bit soggy with the sauce sitting inside. I would prep these 1-2 days before I plan on baking and serving them. I don’t suggest freezing your mushrooms; as they thaw, they will become quite slimy. Fresh is best for optimal mushroom deliciousness!
How to Store Leftovers
Your leftovers will last up to 5 days in an airtight container in the fridge. You can reheat them with a quick zap in the microwave, or in the oven at 400F for 4-10 minutes or until heated through. Just like a regular slice of pizza, these stuffed mushrooms taste awesome cold as well!
As I’ve mentioned above, don’t pop these in the freezer. The texture mushrooms get after being frozen and thawed is not particularly appetizing.
Looking for More Mushroom Recipes? Try These!
- Chicken in White Wine Sauce with Mushrooms
- Red Wine Mushrooms
- Roasted Green Beans with Mushrooms
- Mushroom Arugula Warm Salad
- Steak and Mushroom Pie
- Creamy Garlic Parmesan Mushrooms
- Chicken and Mushrooms in Creamy Dill Sauce
- Italian Roasted Mushrooms and Veggies
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Pizza Stuffed Mushrooms
Ingredients
- 12 to 15 large mushrooms (cleaned and stems removed)
- 2 mini pepperoni links (sliced)
- 1/4 cup pizza sauce
- 1 cup mozzarella cheese
- freshly ground black pepper
- 1 fresh basil leaf (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 450 F degrees.
- If you’re using a cast iron skillet spray it with cooking spray. Arrange the mushrooms in the skillet.
- Fill each mushroom with about 1 to 2 tsp of pizza sauce. Top each mushroom with 1 to 2 tbsp of mozzarella cheese, then with 2 or 3 pepperoni slices.
- Bake for about 15 to 18 minutes, or until cheese melts and gets a bit golden on top.
- Season with freshly ground black pepper and garnish with basil.
Video
Notes
- Your leftovers will last up to 5 days in an airtight container in the fridge. You can reheat them with a quick zap in the microwave, or in the oven at 400F for 4-10 minutes or until heated through. Just like a regular slice of pizza, these stuffed mushrooms taste awesome cold as well!
- These mushrooms won’t freeze well. The texture mushrooms get after being frozen and thawed is not particularly appetizing.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made this for a work potluck! It was a hit! Coworkers stated they wish I had made more. I’ll know for the next time. 🙂
These are the BEST! Easy and delicious 😋. I used an old jelly roll pan instead of a cast iron pan, and smeared some really good garlic olive oil on it. I used 2 small packages of Cremini, and the varying sizes didn’t make much difference, just make sure the largest ones are cooked through. I do think using a really good pizza sauce makes a difference. I also sprinkled on some fresh Parmesan. Thanks so much for another great recipe. Will definitely make these again soon!❤️
Can i use a baking sheet for these instead of a cast iron skillet?
these look delicious.
For this recipe, absolutely!
Thank you for this post, Jo! It looks wonderful, and I can’t wait to try it.
My pleasure, let me know how you like it!
I’ve made these several times. I’ve also added some italian sausage to them as well. Super yummy and easy. I think using a cast iron skillet really cooks them perfectly.
My kids will love these! And alternative to stuffing them with just rice – thanks!
I made these tonight for our dinner using the very large Portobello Mushrooms. We loved them. The only thing is I did not realize that you have to skin the Portobello and then remove the stem which came out very easily. I then had to remove the think brown stuff inside of the Mushroom which is called the gills. Once I had 4 Very Large Portobellos cleaned I then lightly greased a 9′ square ceramic pan and then laid my mushrooms down into the pan. I then sprinkled them with some parmesan cheese, then topped with pizza sauce and covered with Jack and Mozzarella cheeses and topped with about 4 Pepperonis on each one. Let them bake in a 450 oven for 15 minutes. My husband and I were both very pleased how they turned out. They tasted like a Pepperoni Pizza and very filling. We had a Sweet Kale Salad to go with the.
https://www.bing.com/videos/search?q=Cleaning+large+Portobello+Mushrooms&view=detail&mid=EC5B3E09FE1352D897AFEC5B3E09FE1352D897AF&FORM=VIRE
Make that a 9″ square pan… I would have a hard time filling a 9′ pan let a lone getting it into my oven… Lol
How long to you bake them?
It’s in step 4, 15 to 18 minutes.
I made the mushrooms almost exactly as the recipe called for except I did not have mini pepperoni so I used a knife to cut regular ones into pieces and I would advice anyone making this recipe to buy the mini ones. it makes it a lot easier to add them to the mushrooms. This is the second appetizer I have made from this list and I hope to go through all of them because they all look so good.
What do you mean when you say the mushrooms should be “clean and stems removed”. I’ve never made anything with mushrooms before, so don’t know how to “clean” it.
Hi Serena,
You can use a mushroom brush to remove any dirt on the mushrooms, or if you don’t have one, you can just wipe them with a paper towel to get any dirt off them. Do not wash them because they will absorb water like a sponge. Then simply just remove the stem completely from the mushroom, you can just push on it and sometimes it just pops right off.
Looks great but how could I turn this into a crockpot appetizer?
Just made this for lunch and it totally replaces my love for zucchini boat pizzas! I’m going to try this again and add a few more toppings using bigger portobellos. Thanks for the recipe!
Glad you liked it Carly! 🙂
Can you use Portabello mushrooms for this?
You can, definitely, but if you want them bite size, you might want to get the smaller portabello mushrooms.
Oh I love this idea! Pizza anything? I’m game and the same goes for stuffed ‘shrooms.. so this combination of the two is sheer genius! The pictures have me drooling! Yum!! Cheers and thanks for sharing! ♡
Hope you try it Cheyanne! 🙂
Wow! I’ve seen mushrooms stuffed with a lot of different things, but never pepperoni pizza. I need these in my face ASAP!