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Savory mushroom caps filled with zesty marinara, melted mozzarella, and mini pepperoni. A perfect low-carb, bite-sized appetizer for game day or any party, ready in under 30 minutes.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the mushrooms: Gently wipe each mushroom clean with a damp paper towel. Carefully remove the stems by twisting them off. For more filling space, use a small spoon to gently scrape out the dark gills from inside the caps. You can finely chop the stems to add to the filling.
Season the mushroom caps: In a medium bowl, toss the mushroom caps with olive oil, salt, and pepper until evenly coated. Arrange them hollow-side-up on the prepared baking sheet.
Mix the filling: In a separate small bowl, combine the marinara sauce, half of the shredded mozzarella, mini pepperoni, Italian seasoning, garlic powder, and the chopped mushroom stems (if using). Stir until well mixed.
Stuff the mushrooms: Using a small spoon, carefully fill each mushroom cap with the pizza mixture, mounding it slightly.
Add cheese topping: Sprinkle the remaining mozzarella cheese evenly over the top of each stuffed mushroom.
Bake for 15-18 minutes, or until the mushrooms are tender and the cheese is melted, bubbly, and lightly golden.
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Savory mushroom caps filled with zesty marinara, melted mozzarella, and mini pepperoni. A perfect low-carb, bite-sized appetizer for game day or any party, ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 314.54 calories per serving with 21.93g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Garnish and serve: Remove from the oven and let them cool for 2-3 minutes on the baking sheet, as the filling will be very hot. Garnish with fresh chopped parsley and serve warm.
Omit the pepperoni and add finely diced bell peppers, onions, or black olives to the filling for a delicious vegetarian option.
Add 1/4 teaspoon of red pepper flakes to the marinara sauce mixture for a spicy kick.
In addition to pepperoni, add 1/4 cup of cooked and crumbled Italian sausage and finely chopped green bell peppers to the filling.
Swap mozzarella with a provolone and parmesan blend for a sharper, nuttier flavor profile.
Mushrooms are naturally low in carbohydrates, making this a great keto-friendly alternative to traditional pizza that satisfies cravings without the carbs.
Cremini mushrooms are a good source of selenium, a powerful antioxidant that helps protect the body from damage caused by oxidative stress and supports immune function.
Mushrooms provide essential B vitamins like riboflavin (B2) and niacin (B3), which are crucial for converting food into energy and maintaining healthy skin and nerve function.
A serving of three pizza stuffed mushrooms contains approximately 180-220 calories, depending on the specific ingredients like the type of cheese and pepperoni used.
They can be a healthier, low-carb alternative to traditional pizza. Mushrooms are low in calories and provide vitamins and minerals. To make them healthier, use a low-sodium marinara sauce, part-skim mozzarella, and consider turkey pepperoni.
Yes, you can assemble the stuffed mushrooms up to 24 hours in advance. Cover and refrigerate them, then bake just before serving. You may need to add a few extra minutes to the baking time.
Large white button mushrooms or Portobello mushrooms work well. If using large Portobellos, you will need to increase the filling amount and baking time accordingly, and they will serve as a main course rather than an appetizer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until heated through for the best texture. Microwaving is not recommended as it can make the mushrooms rubbery.
Absolutely! Simply omit the pepperoni. You can replace it with finely chopped vegetables like bell peppers, onions, black olives, or even plant-based sausage crumbles.