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Stuffed Mushrooms

Savory Stuffed Mushrooms taste like a pepperoni & mushroom pizza wrapped up in one perfectly tasty bite. They make a great appetizer!

While Bruschetta and Ham And Swiss Sliders are some of our go to appetizers, we love these pepperoni Stuffed Mushrooms. Just add some Cheesy Zucchini Tots to round out your savory spread!

Stuffed mushrooms on a white plate.

Savory bites

We love appetizers. Sometimes it’s just fun to have a spread of tasty bite-size snacks to munch on. You get a tasty spread of a variety of flavors without eating too much of one thing (unless you want to).

These Stuffed Mushrooms combine some of our favorite flavors into one bite! I cooked up some onions and garlic until they were soft and fragrant. I added them to diced up pepperoni and topped it all off with parmesan…it’s a mini pizza!! 

My family loves pepperoni pizza with mushrooms, so these were definitely a big hit with them. It gives you a nice punch of mushroom, that’s for sure. Top it off with some fresh parsley and try to eat only one…I dare you!

Sauteed onions for stuffed mushrooms.

How to make stuffed mushrooms

PREP. Preheat the oven to 375 and spray a baking sheet with cooking spray. Clean the mushrooms and remove the stems. Chops the stems finely and place the mushroom caps on the prepared baking sheet.

FILLING. Melt the butter in a medium skillet over medium heat. Add the mushroom stems, onion, and garlic, and cook until softened and fragrant. Remove from heat and stir in the crushed crackers, pepperoni, parmesan cheese, and parsley.

ASSEMBLE. Spoon the filling into the mushroom caps, pressing it down gently with your fingers to pack the mushroom caps full.

BAKE. Bake 15-20 minutes, or until the mushrooms are tender and the filling is lightly browned.

Filling for stuffed mushroom.

Tips + Variations

These tasty stuffed mushrooms pack a lot of flavor into every bite! They are sure to be an instant hit at your next get together! Here are a few tips when making them:

  • Mushrooms that are medium-large in size are best for this recipe.
  • When cleaning mushrooms don’t let them soak in water. Instead either rinse them and pat them dry right away or use a damp paper towel to wipe the tops off.
  • Bread crumbs or panko bread crumbs can be swapped for the Ritz crackers.
  • Top with some shredded mozzarella, swiss, or provolone cheese for some variety.
  • Add some cayenne pepper to your filling for an extra kick.
  • The pepperonis can be swapped for crabmeat, ground chicken, beef, or turkey. Or even left out altogether for a vegetarian option.
Stuffed mushrooms on a sheet pan ready to be baked.

Storing Info

STORE: Stuffed mushrooms are best when served the day you make them, but can be stored in an airtight container in the fridge for up to 5 days.

FREEZE leftovers in a Ziploc freezer bag or airtight container for up to 3 months. Make sure not to put anything heavy on top of them in the freezer so they won’t get crushed.

Reheat frozen mushrooms straight from the freezer either in the microwave, in the oven, or in an air fryer to help keep the top a little crispy.

Stuffed mushrooms topped with parsley.

More great recipes using mushrooms:

Stuffed Mushrooms Recipe

Savory Stuffed Mushrooms taste like a pepperoni & mushroom pizza wrapped up in one perfectly tasty bite. They make a great appetizer!
5 from 1 vote
Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12
Calories: 91kcal
Author: LifeMadeSimpleTeam
Print Recipe

Ingredients

  • 2 pounds button mushrooms
  • 2 tablespoons butter
  • 1 small onion - chopped
  • 1 teaspoon minced garlic
  • 8 Ritz crackers - crushed
  • 3 ounces pepperoni - finely chopped
  • 1/4 cup parmesan cheese
  • 1 tablespoon fresh parsley

Instructions

  • Preheat the oven to 375 and spray a baking sheet with cooking spray.
  • Clean the mushrooms and remove the stems. Chops the stems finely and place the mushroom caps on the prepared baking sheet.
  • Melt the butter in a medium skillet over medium heat. Add the mushroom stems, onion, and garlic, and cook until softened and fragrant. Remove from heat and stir in the crushed crackers, pepperoni, parmesan cheese, and parsley.
  • Spoon the filling into the mushroom caps, pressing it down gently with your fingers to pack the mushroom caps full. Bake 15-20 minutes, or until the mushrooms are tender and the filling is lightly browned.
Nutrition Facts
Stuffed Mushrooms Recipe
Serving Size
 
12 serving
Amount per Serving
Calories
91
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
197
mg
9
%
Potassium
 
281
mg
8
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
103
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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