Pizza Stuffed Mushrooms
These zesty, savory little bites of deliciousness are kid-friendly and make a great game day snack or party appetizer. We made this recipe vegetarian but you can add mini pepperonis, if you like.
PREP TIME
10 minutes
COOK TIME
25 minutes
Ingredients
16 brown or white mushrooms, brushed clean, stems removed and reserved
1/2 medium yellow or red onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil, divided
2/3 cup store-bought pizza or marinara sauce
4 ounces mozzarella cheese, shredded
1/3 cup panko or bread crumbs
Fresh chopped parsley, for garnish
1/2 medium yellow or red onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil, divided
2/3 cup store-bought pizza or marinara sauce
4 ounces mozzarella cheese, shredded
1/3 cup panko or bread crumbs
Fresh chopped parsley, for garnish
Directions
Preheat oven to 375 F.
Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
Finely chop mushroom stems. Add 1 1/2 tablespoons olive oil, garlic, onion and chopped mushroom stems to a pan over medium heat. Cook 5 minutes until mushroom begin to release liquid and onions are fragrant. Remove from heat and let cool slightly.
Lay mushroom caps, bottom side up, on a non-stick baking sheet. Stuff mushroom/onion mixture into mushroom caps, distributing evenly. Top each with 2 teaspoons pizza sauce, 1 tablespoon cheese and one teaspoon of panko or bread crumbs. Drizzle remaining 1/2 tablespoon olive oil over the stuffed mushrooms.
Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly. Remove from heat, let cool slightly, garnish with parsley and serve warm.
Using a small spoon, scoop out insides of mushrooms to allow enough room for filling.
Finely chop mushroom stems. Add 1 1/2 tablespoons olive oil, garlic, onion and chopped mushroom stems to a pan over medium heat. Cook 5 minutes until mushroom begin to release liquid and onions are fragrant. Remove from heat and let cool slightly.
Lay mushroom caps, bottom side up, on a non-stick baking sheet. Stuff mushroom/onion mixture into mushroom caps, distributing evenly. Top each with 2 teaspoons pizza sauce, 1 tablespoon cheese and one teaspoon of panko or bread crumbs. Drizzle remaining 1/2 tablespoon olive oil over the stuffed mushrooms.
Bake 18-20 minutes or until mushrooms are cooked and cheese is browned and bubbly. Remove from heat, let cool slightly, garnish with parsley and serve warm.
Looking for inspiration? Try these recipes:
Chicken Salad with Grilled Eggplant
Zesty Veggie Pot Pie
Vegan Poke Bowl with Smoked Tofu and Citrus Ponzu Dressing
