These Pizza Stuffed Mushrooms are a fun, flavorful twist on classic pizza, packed into hearty mushroom caps for a low-carb, protein-rich meal.
With fiber from mushrooms, good fats from olive oil, and melty mozzarella for satisfaction, they make a quick, easy, and versatile option for weeknight dinners, appetizers, or meal prep.
Ready in just 30 minutes, they’re both nourishing and indulgent.
Pizza Stuffed Mushrooms
Equipment
- 1-Baking tray
- 1 small sharp knife
- 1 pastry brush
- Measuring Cups and Spoons
Ingredients
- 5 large mushrooms 10 cm / 4″ wide, portobello or similar
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- ⅔ cup pizza sauce store-bought or homemade
- 100 grams 3.5 oz salami, chopped
- ¼ red onion finely diced
- ⅓ cup black olives sliced
- 100 grams 1 cup mozzarella cheese, shredded
Instructions
- Preheat Your Oven: Begin by setting your oven to 180°C (350°F). Make sure the oven rack is positioned in the center so the mushrooms bake evenly. Preheating ensures the mushrooms start cooking immediately and helps the cheese melt perfectly without making the mushrooms soggy.
- Prepare the Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Avoid washing under running water, as mushrooms absorb moisture and can become watery. Carefully remove the stems by twisting or cutting them off with a small knife. Set the caps aside, and chop the stems finely – these will be added back into the filling for extra flavor and texture.
- Drain Excess Mushroom Moisture: To prevent watery filling, use a small, sharp, thin knife to cut a tiny cross in the base of each mushroom cap. This allows excess water to escape as the mushrooms bake, keeping the toppings rich and flavorful rather than diluted. Be gentle to avoid splitting the mushrooms.
- Oil and Season Mushroom Caps: Brush the outside tops of the mushroom caps with a thin layer of olive oil. Quickly sprinkle with a pinch of salt and freshly ground black pepper to enhance the natural mushroom flavor. Flip the caps over and lightly brush the inside with oil, then season again with salt and pepper. This step ensures the mushrooms are perfectly seasoned throughout.
- Assemble the First Layer of Filling: Spoon a generous amount of pizza sauce into the center of each mushroom cap, spreading it evenly. Sprinkle in the chopped mushroom stems, followed by finely diced red onion, half of the chopped salami, and half of the sliced black olives. This first layer creates a savory base packed with flavor that will meld beautifully as it bakes.
- First Bake: Place the filled mushrooms on a baking tray, making sure they sit evenly and do not tilt. Bake in the preheated oven for 10 minutes. During this time, the mushrooms will release some moisture, the flavors will start to blend, and the filling will warm thoroughly, preparing it for the final topping.
- Add Cheese and Remaining Toppings: After the initial baking, carefully remove the mushrooms from the oven. Sprinkle shredded mozzarella over each mushroom, then add the remaining chopped salami and sliced olives. Make sure the cheese covers the toppings evenly, creating a gooey, golden layer once baked.
- Final Bake: Return the mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and slightly golden. The mushrooms should be tender but still hold their shape, and the toppings should be bubbling lightly, ready to serve.
- Serve Immediately: Once baked, transfer the mushrooms to a serving plate. These are best enjoyed hot, as the cheese is melty and the flavors are at their peak. Serve them as a light meal, an appetizer, or pair two per person with a fresh side salad for a complete, satisfying dish.
Notes
- Choose mushrooms that are large and cup-shaped to hold the filling effectively. Portobello or flat caps work best. Avoid mushrooms with cracks or blemishes for a uniform result.
- To prevent a watery filling, always cut a small cross in the mushroom base. Mushrooms naturally contain a lot of water, and this simple trick allows excess moisture to drain during baking.
- This recipe is highly adaptable – swap salami for cooked chicken, turkey pepperoni, or a plant-based alternative. You can also mix in your favorite vegetables like bell peppers, spinach, or cherry tomatoes for extra nutrients.
- Cooking time may vary depending on mushroom size; very large caps may need an additional 2–3 minutes for the cheese to melt fully, while smaller ones may cook faster.
Chef’s Secrets: Tips For Perfect Mushrooms
For perfectly baked stuffed mushrooms, handle them gently to avoid splitting the caps.
Brushing both the inside and outside of the mushrooms with olive oil enhances flavor and prevents sticking.
Pre-bake the filling slightly before adding cheese to ensure a rich, concentrated flavor without excess moisture.
Using a thin, sharp knife to score the base of the mushroom ensures the filling stays thick and flavorful.
For a gourmet touch, sprinkle a little dried oregano or chili flakes on top before the final bake.
Serving Suggestions: How To Enjoy Best
These stuffed mushrooms are versatile and can be served in several ways.
For a light meal, pair two mushrooms with a crisp side salad and a drizzle of balsamic glaze.
As an appetizer, serve them on a platter with toothpicks for easy picking.
They also make a great finger food at parties.
For extra indulgence, serve alongside garlic bread or a small bowl of marinara sauce for dipping.
Storage Tips: Keep Fresh And Tasty
Cooked mushrooms can be stored in an airtight container in the refrigerator for up to three days.
To reheat, use a microwave for a quick warm-up, which preserves their tender texture, or reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to maintain crisp edges.
Avoid reheating for too long, as mushrooms may release water and become soggy.
These mushrooms can also be prepared in advance and baked just before serving to save time for entertaining.
Frequently Asked Questions
1. Can I use smaller mushrooms instead?
Yes, smaller mushrooms like button mushrooms can be used, but you may need to adjust the filling quantities and cooking time. Bake until the mushrooms are tender and the cheese melts completely.
2. Can I make this recipe vegetarian?
Absolutely! Swap the salami for sautéed vegetables, marinated tofu, or a plant-based meat alternative. You can also add extra olives, bell peppers, or spinach for a colorful, satisfying vegetarian version.
3. Is it okay to freeze stuffed mushrooms?
While you can freeze the cooked mushrooms, they may lose some texture after thawing.
For best results, assemble them uncooked, freeze on a tray, and bake straight from frozen, adding a few extra minutes to the cooking time.
4. How can I make the mushrooms less watery?
Scoring the base of the mushroom is the most effective method. Additionally, avoid washing them directly under running water and pat them dry.
Pre-baking the mushrooms slightly before adding wet ingredients like sauce also helps prevent sogginess.
5. What are some alternative toppings?
You can personalize these mushrooms with any pizza toppings you love. Consider roasted red peppers, sun-dried tomatoes, spinach, artichokes, or different cheeses like cheddar or gouda.
For a smoky flavor, add a sprinkle of smoked paprika or a dash of BBQ sauce.
