Pizza Stuffed Mushrooms
Pizza Stuffed Mushrooms are a low-carb, keto-friendly appetizer filled with a creamy pizza filling made with pepperoni, sausage, pizza sauce, and cream cheese.
PIZZA STUFFED MUSHROOMS
I have a member of my house (who shall remain nameless) doing the Keto diet which has sent me in a rabbit hole of ALL the Keto recipes that ever existed from the beginning of time. We’re basically drowning in cauliflower rice over here.
Guess what I found in my repertoire of recipes? These Pizza Stuffed Mushrooms from my cookbook in 2014. Although the recipe wasn’t created with Keto in mind, they fit the Keto requirements.
The funny thing is that I thought my pictures back then were soooo good and now I can only look at them with one squinted eye open because they make me shudder.
HOW TO MAKE PIZZA STUFFED MUSHROOMS
Cook the sausage, pepperoni, and onion in a large skillet. Add the cream cheese, pizza sauce, oregano, and Parmesan and stir until combined. Scoop mixture onto mushrooms and bake until tender.
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Preheat oven to 350 degrees. Line a baking sheet with foil or use a mini muffin tin to cook the mushrooms.
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In a large skillet, cook the sausage (this meat chopper works well to break up the meat), pepperoni, and the onion over medium heat for 5-6 minutes or until the sausage is no longer pink. Drain. Reduce heat to low.
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Add the cream cheese, pizza sauce, and oregano to the skillet. Stir and cook until melted. Stir in the Parmesan. Remove from the heat.
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Spoon a heaping tablespoon of mixture into each mushroom cap (a cookie dough scoop works well here) and place on baking sheet.
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Bake mushrooms for about 15 minutes or until mushrooms are tender. Remove from oven and top the mushrooms with mozzarella and additional chopped pepperoni (for looks) if desired. Return to the oven for 2-4 minutes or until cheese is melted.
KETO FRIENDLY STUFFED MUSHROOMS
These Pizza Stuffed Mushrooms are low-carb and keto-friendly. I’ve included the nutritional information but remember that the brands that you use will affect the macros. For example, Rao’s pizza sauce only has 2 carbs but Prego has about 9 carbs.
Another important thing to note is that if you are doing Keto you can definitely leave out the onion (higher in carbs) and still have delicious mushrooms.
AN EASY WAY TO BAKE THESE STUFFED MUSHROOMS
Often when I bake stuffed mushrooms they tip over while baking and the liquid released from the mushrooms gets everywhere.
I like to use a mini muffin tin to bake the mushrooms so that they stay put and so that the liquid that is released when cooked is gathered at the bottom of the muffin tin. Not to mention if you have to transport them they make the perfect little holders.
OTHER MUSHROOM RECIPES:
- Stuffed Mushrooms
- Creamy Sausage and Mushroom Rigatoni
- Pesto Mushroom Chicken
- Creamy Shrimp and Mushroom Pasta
- Baked Crispy Mushrooms
Pizza Stuffed Mushrooms
Ingredients
- 1/2 lb ground Italian Sausage
- 1/2 cup (about 3 ounces) chopped pepperoni, (a few extra for the top for looks)
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup pizza sauce
- 1/2 teaspoon dried oregano
- 24 white button mushrooms, wiped clean and stems removed
- 1/4 cup grated Parmesan
- 3/4 cup shredded Mozzarella
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with foil or use a mini muffin tin to cook the mushrooms.
- In a large skillet, cook the sausage, pepperoni, and the onion over medium heat for 5-6 minutes or until the sausage is no longer pink. Drain. Reduce heat to low.
- Add the cream cheese, pizza sauce, and oregano to the skillet. Stir and cook until melted. Stir in the Parmesan and remove from the heat.
- Spoon a heaping tablespoon of mixture into each mushroom cap (a cookie dough scoop works well here) and place on baking sheet.
- Bake mushrooms for about 15 minutes or until mushrooms are tender. Remove from oven and top the mushrooms with mozzarella and additional chopped pepperoni (for looks) if desired. Return to the oven for 2-4 minutes or until cheese is melted.
Notes
Thanks for this recipe! I used mini pepperoni slices. I also wanted this a little drier with only 1 bake and nothing more to add at someone else’s house. So I baked the mushroom caps bare for around 10 minutes to release moisture and sopped it up with a napkin. I then loaded the caps with Rao’s pizza sauce, broken up cooked sausage, finely shredded mozzarella and the mini pepperoni. Kept in fridge until transport to a party. Then just finish the bake and heating. Hope this works as more transportable yet freshly cooked (not reheated)! Thanks again.
Thank you!
Thank you for this recipe. I often make “deconstructed stuffed mushrooms” – I lay sliced mushrooms on the lined backing sheet and make your fillings as directed. instead of stuffing, I spread the mixture over the sliced mushrooms and bake in the oven according to your directions. Such a delicious recipe.
That version sounds amazing
not a fan of the sausage do you think I could do it with just extra pepperoni
Yes or ground beef!
This has become a regular in my house – I make it at least weekly. Sometimes, I put sliced mushrooms on a baking sheet and cover it with the filling (instead of stuffing mushrooms). It is so good! Thank you for the recipe!
Thank you so much. Glad you liked them.
These are amazing. I wanted my mom to come over for the Super Bowl, but I wanted to support her KETO diet, and I’m trying to eat healthier, so i made these and the stuffed pizza rolls. So yummy. My husband was skeptical and I told him not to eat them. 🙂 AMAZING!!!
My hubby is doing keto too and it’s making my head spin!
Made these today for our Super Bowl party and they were amazing!
Hey Deborah!! So glad you liked them!!!
Very nice recipe.
Thank you!