Pizza Stuffed Mushrooms

These Pizza Stuffed Mushrooms are loaded with savory pepperoni, garlic, melty mozzarella, tangy parmesan cheese, and a low-carb marinara sauce that's sure to make your mouth water. Make this for your next party! Your guests will thank you.

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Course: Appetizer

Cuisine: American

Keyword: Cream Cheese, Finger Food, Keto, Stuffed Mushrooms

Prep Time: 1

Cook Time: 45

Total Time: 1 45

Servings: (2 mushrooms each)

Calories: 245kcal

Ingredients

24 ounces Mushrooms ~ 24 mushrooms. I use Baby Bellas, but White Button Mushrooms would work too.
½ pound Pepperoni Diced
½ Onion Diced (Large Onion. I use Spanish.)
2 tablespoons Salted Butter
1 - 2 tablespoons Avocado Oil or Olive Oil
4 cloves Garlic 2 teaspoons Minced
½ cup No Sugar Marinara Sauce
8 ounces Cream Cheese 1 package Softened
½ cup Mozzarella shredded
½ cup Parmesan shredded or grated
4 teaspoons Italian Seasoning See Recipe Notes if you need to make your own
½ cup Keto Bread Crumbs or Crushed Pork Rinds Optional for topping

Instructions

Wipe 24 ounces Mushrooms (Baby Bella or White Button) with a damp paper towel or cloth to remove dirt. Remove the stems and scrape out the cap to make room for the filling. Dice the stems and other removed mushroom parts and set aside. Place the mushroom caps in a bowl or zip top bag and set aside.
Dice ½ pound Pepperoni. Set it aside. Dice ½ Onion (I use a Spanish Onion) and set it aside.
Preheat the oven to 350 degrees F. Line the rimmed baking sheet with heavy duty aluminum foil for easy clean up if you wish. Place the wire rack on top of the pan.
Heat 2 tablespoons Salted Butter in a large skillet over medium high heat. Sauté the diced mushroom stem pieces and sauté until they’ve released their juices. About 6-8 minutes. Set them aside.
In the same pan, add 1 - 2 tablespoons Avocado Oil as needed and sauté the onions until translucent. About 8 minutes. Add in 4 cloves Garlic and sauté for another 30 seconds.
Add in the cooked mushroom pieces, diced pepperoni, ½ cup No Sugar Marinara Sauce, 4 teaspoons Italian Seasoning, 8 ounces Cream Cheese. Stir until the cream cheese is melted and evenly distributed.
Reduce the heat to low medium. Stir in 1/2 cup Mozzarella (shredded) and 1/2 cup Parmesan (shredded or grated) until completely combined. Remove from the heat.
Spoon the filling into the mushroom caps and place on the wire rack. You will be able to mound the filling on top of each mushroom as well. If you have a mushroom that keeps rolling all over the place, use a sharp knife to take a sliver off the bottom, creating a flat surface.
Top with ½ cup Keto Bread Crumbs or Crushed Pork Rinds.
Bake for 40 – 45 minutes. Serve warm. If you need to hold these until your guests arrive, you can keep them in the oven on Warm (on my oven, this is 180 degrees F) until ready to serve. Optionally garnish with another sprinkle of Parmesan Cheese.

Equipment

Cutting Board
Chef's Knife
Grapefruit Spoon or Pointed End of a Peeler for getting everything out of the mushroom caps
Large Sauté Pan or Skillet or Skillet
Spatula
Large Mixing Bowl
Rimmed Baking Sheet
Wire Rack Insert for Rimmed Baking Sheet optional, but keeps the mushrooms up out of their juices while baking

Notes

Italian Seasoning Instructions
- You can make your own with the ingredients below. You can use the amounts listed or adjust for your own purposes. If you happen to have a guest who doesn’t like one of these things like I do (no thyme), you can just omit that herb.
  - 1 teaspoon Dried Marjoram
  - 1 teaspoon Dried Thyme
  - 1 teaspoon Dried Oregano
  - 1 teaspoon Dried Basil
  - 1 teaspoon Dried Parsley

Your Own Recipe Notes

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Nutrition

Nutrition Facts

Pizza Stuffed Mushrooms

Amount per Serving

Calories

245

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

511

Potassium

317

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

385

Vitamin C

Calcium

121

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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