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.

1. Preheat oven to 350 degrees. Line a baking sheet with foil or use a mini muffin tin to cook the mushrooms.

2. 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.

3. Add the cream cheese, pizza sauce, and oregano to the skillet. Stir and cook until melted. Stir in the Parmesan. Remove from the heat.

4. Spoon a heaping tablespoon of mixture into each mushroom cap (a cookie dough scoop works well here) and place on baking sheet.

5. 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

4.86 from 7 votes

These Pizza Stuffed Mushrooms are a low-carb appetizer filled with a creamy pizza filling made with pepperoni, sausage, pizza sauce, and cream cheese. 

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 24 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

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.

I like to use the mini pepperoni for looks and ease!

Adapted slightly from my Cookbook

Cuisine: Italian

Course: Appetizer

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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