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Pepperoni Stuffed Mushrooms Makes 24

24 large mushrooms, 1.5” to 2” in diameter

¼ cup finely diced onion

2tbsp finely diced red or green pepper

1 clove garlic, minced

¼ tsp dried oregano

¼ tsp dried basil

2 tbsp butter

1/3 cup finely diced pepperoni

2 tbsp bread crumbs

Preheat the oven to 425°.

Wash the mushrooms and drain on a paper towel. Remove the stems and set the caps aside. Chop enough of the stems to make 2 cups.

Cook the stems, onion, pepper, garlic, oregano and basil in butter for 4-5 minutes or until tender, stirring frequently. Remove from the heat and stir in the pepperoni and breadcrumbs.

Spoon about 1 tbsp of the mixture into each mushroom cap, pressing lightly into the cap.

Arrange the mushrooms on a baking sheet and bake uncovered for 8-10 minutes or until heated through.

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