This easy Pizza Stuffed Mushrooms recipe is a fun appetizer or dinner option and takes less than 30 minutes to prepare. Tender portobello mushrooms are topped with pizza sauce, melted cheese, and savory pepperoni then baked in the oven until slightly crispy – pizza night with a twist!
These stuffed pizza mushrooms are the best of both worlds – all the savory flavors you love in classic pizza combined with the rich, meaty texture of portobello mushrooms. Whether you’re looking for a lower-carb option or just a creative app or main dish, this recipe won’t disappoint! It is an easy dish to prepare, great for simple party prep, or to get a quick dinner on the table.
The mushroom caps are brushed with avocado oil, so they get slightly crispy and caramelized when roasted in the oven. Their mild flavor makes them the perfect canvas for pizza toppings as they absorb the delicious flavors of the other ingredients, making the toppings front and center. For more pizza-inspired recipes, try my pizza skillet, keto pizza, or pepperoni pizza chaffle.
Why You Will Love This Recipe
- Healthy. Mushroom pepperoni pizza is a healthier alternative to traditional pizza as it is low-carb, lower in fat, and packed with good-for-you nutrients.
- Gluten-Free. This recipe is naturally grain-free, making it a great option for those with allergies or intolerances.
- Customizable. You can easily customize your pizza stuffed portabella mushrooms by adding your favorite toppings or swapping any of the ingredients with your preferences. Italian sausage, olives, chopped onions, and peppers are all great options!
Recipe Ingredients
Below are the ingredients you will need to make this mushroom pepperoni pizza. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Portobello Mushrooms: Look for large mushrooms that have firm tops and no discoloration. Clean them and remove the stems and gills before starting this recipe.
- Avocado Oil: The neutral taste of this oil works well with the flavors of this dish. It also helps the mushrooms get a crisp caramelized texture on the outside. Alternatively, you can use olive oil.
- Seasonings: Classic pizza-making spices make these mushroom pizzas, including Italian seasoning, garlic powder, and salt.
- Pizza Sauce: Use your favorite pizza sauce or marinara.
- Mozzarella Cheese: I love using fresh mozzarella for the richest savory flavor and creamy texture. Alternatively, you can use parmesan cheese, a mix of the two, or your favorite pizza cheese.
- Pepperoni: Use mini pepperonis, ‘cup and crisp’ pepperoni slices, or thinly sliced mini pepperoni links for mushrooms pizza.
- Basil: Freshly chopped basil leaves add a delicious aromatic flavor and pop of color to the pizza mushroom caps.
How to Make Pizza Stuffed Mushrooms
Below are photos and recipe steps so you can easily make this mushroom cap pizza recipe at home. You will also need an oven, a large baking sheet, cooking spray or parchment paper, a basting brush, and a small mixing bowl.
Prepare the Mushrooms
Preheat your oven to 425ºF and grease a large baking sheet or line it with parchment paper. Remove the mushroom stems and gills from the mushrooms. Generously brush the mushrooms with avocado oil. Then in a small bowl, stir together the garlic powder, Italian seasoning, and salt. Sprinkle the seasoning over the mushrooms evenly.
Stuff the Mushrooms
Fill each mushroom cap with ¼ cup of pizza sauce, then top with ¼ cup cheese. Arrange the pepperoni slices on top of the cheese.
Bake
Place the mushrooms in the oven for 12-14 minutes, until the mushrooms are softened and the cheese is melted through. Garnish each pizza mushroom with freshly chopped basil and serve!
Serve
Enjoy these pepperoni stuffed mushrooms on their own as a light meal or appetizer or as the main course paired with side dishes. Below are some of our favorite recipes to serve with this dish.
Storage and Reheating Instructions
Stuffed mushroom pizza is best served straight from the oven, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven at 400ºF for 5-10 minutes or until heated through. I don’t recommend freezing leftovers because the mushrooms will lose their texture.
Tips and Tricks
- Carefully handle the mushrooms, as they are fragile around the edges. Be careful not to break them when cleaning and preparing them or sauce will run out of them during baking.
- Make this recipe dairy-free by swapping the cheese with a dairy-free alternative.
- Brown the cheese by putting the oven on broil for the last 1-2 minutes in the oven until the tops are golden and bubbly.
Pizza Stuffed Mushrooms FAQ
Yes, this recipe is gluten free when prepared as described.
Instead of larger portobello mushrooms, you can use smaller mushrooms like cremini or baby bella mushrooms to make mushroom pizza bites. Be mindful that the cooking time may vary if you use a smaller mushroom.
There are several ways to alter stuffed mushrooms with pepperoni. You can mix up the cheese by trying Gruyere, fontina, white cheddar, provolone, or an Italian cheese blend. Additionally, add your favorite pizza toppings like black olives, diced bell peppers, jalapeño, or pineapple – you name it!
More Appetizer Recipes
Pizza Stuffed Mushrooms
Ingredients
- 4 portobello mushrooms cleaned with stems and gills removed
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 cup pizza sauce (Rao's sugar free)
- 1 cup shredded mozzarella cheese
- ¼ cup pepperoni slices
- ¼ cup fresh chopped basil
Instructions
- Preheat your oven to 425 degrees and line or grease a large baking sheet. Place the cleaned and prepped mushrooms top-side down on the prepared baking sheet. Brush the mushrooms with the avocado oil.
- In a small bowl, stir together the garlic powder, Italian seasoning, and salt. Sprinkle the seasoning over the mushrooms evenly.
- Fill each mushroom with ¼ cup of pizza sauce, then top with ¼ cup cheese. Arrange the pepperoni slices on top of the cheese.
- Place the mushrooms in the oven for 12-14 minutes, until the mushrooms are softened and the cheese is melted through.
- Garnish with basil, then serve!
Notes
- I used the “cup and crisp” pepperoni slices which is why they turned into little pepperoni cups in the oven.
- Leftovers store great in the fridge for up to 3 days but I don’t recommend freezing these.
- The mushrooms, although really big, are still fragile around the edges. So when you’re cleaning and preparing them, be careful not to break them too much or the sauce will run out of them during baking.
- Feel free to broil the last minute or two to brown the cheese.
