Recipe Box, Mushroom Pizza Poppers

These mushrooms started out to be a version of Poppers, cream cheese stuffed jalapenos wrapped in bacon…

mushroom pizza poppers

I wanted to use mushrooms instead of jalapenos and then thought, let’s go a different direction and do an Italian version


This might have been influenced by the fact that I just happened to have pepperoni on hand


as well as Italian seasoning and bread crumbs  🙂


Wipe the mushrooms with a damp cloth to clean them and then remove stems


Saute onions until transparent and then add garlic, red peppers and chopped stems


Add cream cheese to melt after vegetables have cooked down


Season mixture with salt, pepper and Italian seasoning.  Add Vermont sharp white cheddar, just stir it in, it doesn’t have to melt, it will have plenty of time for than when baking


Mound filling into mushrooms and place in a greased baking dish

mushroom pizza poppers

Top with pepperoni pieces [you can leave the pepperoni slices whole, but cutting them up makes for easier eating]


Sprinkle tops with breadcrumbs and shaved Parmesan


The bread crumbs will absorb the drippings from the pepperoni

mushroom poppers

Bake at 400 for 20 minutes or until browned and melted and generally happy!

Mushroom Pizza Poppers

Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine American, Italian
Servings 10


  • 16 oz whole mushrooms about 10 large caps
  • 4 oz cream cheese
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 red pepper finely chopped
  • 2 oz sharp white cheddar grated
  • 2 oz Parmesan grated or shaved
  • 1 tsp Italian seasoning
  • salt and pepper
  • 1 T butter
  • olive oil
  • 2 T fine Italian breadcrumbs
  • 16 pepperoni slices quartered


  • Clean mushroom caps with a damp cloth or paper towel. Remove stems and chop finely. Saute onion in butter with a dash of olive oil until transparent and starting to brown. Add garlic, red pepper and chopped stems. Sprinkle with salt, pepper and Italian seasoning and cook until stems are done.
  • Combine cream cheese with cooked vegetables and stir until melted. Add grated cheddar. Place mushroom caps in a greased baking dish and fill with cream cheese mixture. Top with pepperoni pieces and sprinkle with bread crumbs and Parmesan. Bake at 400 for 20 minutes
  • Serve immediately. Makes 10


Mushrooms can be prepared up to 12 hours ahead and held in refrigerator until baking
Variation: Add more chopped pepperoni or cooked Italian sausage to the cream cheese vegetable mixture for a hardier mushroom
Keyword appetizer, mushroom pizza poppers, mushrooms, pizza, poppers, stuffed mushrooms
Italian stuffed mushrooms

Use smaller mushrooms if you want more of a bite size appetizer

pepperoni topped mushrooms 2


Here are some other Popper-Pizza-Mushroom type bites you might want to check out~

Mushroom Pockets

mushroom pockets 2

Bleu Cheese Pepper Poppers

bleu cheese pepper poppers

Hawaiian Pizza Empanadas

Hawaiian pizza empanadas

Dixie Mac & Cheese Poppers

bacon, mac & cheese stuffed peppers


I will be sharing with the fabulous parties and blogs on my side bar and

Between Naps on the Porch

Memories by the Mile

Show Stopper Saturday

7 Responses to “Recipe Box, Mushroom Pizza Poppers”
  1. Those mushroom pizza poppers look amazing. I’d like some delivered here by 5:30 PM today. 😉

  2. Emily says:

    Guests arriving this afternoon here, wish I had a batch of these, perfect for games too. They look delicious Jenna.

  3. Happier Than A Pig In Mud says:

    Tis the season for munchies and these sound like good ones:@)

  4. Mary says:

    Your mushrooms sound wonderful Jenna with their cheesy goodness, bread crumbs and pepperoni! More figure friendly than a mushroom, cheese & pepperoni pizza too 🙂

  5. Miz Helen says:

    What a great idea Jeanna, I just love your Mushroom Pizza Poppers, great for game day! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

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