Stuffed Pizza Mushrooms Recipe

Stuffed Pizza Mushrooms

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Ingredients

Serves as an entree for 4

  1. 12 medium size white button mushrooms
  2. Breadcrumbs from 1 slice of raisin bread
  3. 2 eggs
  4. A handful of olives, pitted and chopped
  5. A handful of shredded cheddar cheese
  6. A dash of olive oil
  7. A pinch of allspice
  8. Half a teaspoon of garlic powder
  9. Half a teaspoon of dried oregano
  10. Salt flakes and black pepper to taste

How to make Stuffed Pizza Mushrooms


These are great as a side dish, stater or as cocktail nibbles. The egg makes it very light while the other ingredients give it a robust, almost meaty pizza flavour despite it being vegetarian.

It's very adaptable - just put in a different mixture of spices for a different flavour. It's also super quick to make if you chop everything up with a food processor. I use a stickmixer with a chopper attachment.

This recipe initially started of as an experiment - my mushrooms were about to go off. I didn't realise they would smell/taste like pizza until they were cooking. In hindsight, looking at the ingredients, I really should have known. I also discovered that they go great with chicken chilli sauce!

  1. Brush dirt off off mushrooms.
  2. Snap mushroom stems off. Chop roughly.
  3. Combine all the ingredients together and spoon into the mushroom caps, pressing down well to fill out the whole cap and then molding extra filling into neat mounds.
  4. Bake at 200°C for about 20 minutes until the cheese is nicely browned. Serve hot.

 

 

  • sdfoodie
    sdfoodie says

    We just made these - delicious! I put random cheese that I had leftover in the fridge (gouda and ibericco) and we sprinkled ground sage on the top - wow! Great idea, we loved them and they were gone in seconds. Try dipping them in bbq sauce for an extra kick. Great recipe!

  • tr1n1ty
    tr1n1ty says

    Thanks ^_^

  • jeff
    jeff says

    I tried making these tonight, because they look amazing. I had trouble with making the mushrooms like like yours, though; mine stayed completely white, and a bit too dry. Do you butter them, or do anything else to make them brown like in the pictures? Also, the filling didn't seem as crispy as your photo; I wonder whether more breadcrumbs might help here.

  • tr1n1ty
    tr1n1ty says

    Hi Jeff, I did not butter them. I used a broiler though, not an oven. I noticed that the smaller capacity cooks food faster/crispier. Perhaps increase the temperature, or spraying the caps with oil? If you want it crispier, I'd probably suggest more cheese. Let me know how it turns out!

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