Mushroom Pizza Poppers
Ingredients
- 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
Instructions
- 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
Notes
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