This appetizer is by far the most popular of all my friends and family. These mushrooms will disappear in seconds! Pepperoni and mushrooms together - - you will think you are eating a pizza!

KOALAGIRL
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.

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  • Remove and chop the mushroom stems. Set the caps to the side.

  • Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch.

  • Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking sheet.

  • Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.

Nutrition Facts

155 calories; 11.3 g total fat; 21 mg cholesterol; 356 mg sodium. 8.1 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2008
Wow these were great! Even two of my mushroom-hating kids tore them up! The only changes I made was substituting the cracker crumbs for Parmesan flavored bread crumbs since that's what I had on hand and topping each mushroom with a torn slice of mozzarella cheese the last few seconds of baking then hiking the temp up to broil to get some cheese bubbling action going. Just my little tip with stuffed mushrooms: I always saute the whole mushroom caps on both sides for a few minutes then drain hollowed side down on paper towels for at least 10 minutes prior to stuffing. This softens the mushrooms a little for a more tender texture and draws some of the natural water out of them so you can avoid a soggy wet mushroom. Also reduces baking time for the finished product and they always turn out perfectly tender and sog-free!:-) Thanks so much for the recipe...can't wait to serve these at the Superbowl party. I might even try a little marinara sauce on the side for dipping! Read More
(177)

Most helpful critical review

Rating: 3 stars
01/21/2011
Not really a fan. Just seemed to be something missing? Read More
(9)
123 Ratings
  • 5 star values: 88
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/13/2008
Wow these were great! Even two of my mushroom-hating kids tore them up! The only changes I made was substituting the cracker crumbs for Parmesan flavored bread crumbs since that's what I had on hand and topping each mushroom with a torn slice of mozzarella cheese the last few seconds of baking then hiking the temp up to broil to get some cheese bubbling action going. Just my little tip with stuffed mushrooms: I always saute the whole mushroom caps on both sides for a few minutes then drain hollowed side down on paper towels for at least 10 minutes prior to stuffing. This softens the mushrooms a little for a more tender texture and draws some of the natural water out of them so you can avoid a soggy wet mushroom. Also reduces baking time for the finished product and they always turn out perfectly tender and sog-free!:-) Thanks so much for the recipe...can't wait to serve these at the Superbowl party. I might even try a little marinara sauce on the side for dipping! Read More
(177)
Rating: 5 stars
12/15/2007
I was lucky enough to get this recipe from Koalagirl before it was published and I decided to make these for our annual friends and family post Christmas tree picking and chopping party a few weeks ago. Honestly everyone said that they were the best stuffed mushrooms they had ever tasted. I did add more parm than suggested and I replaced the broth with white wine. Sprinkled more parm on top with a dot of evoo and a bit of paprika. These were sensational Shar and I thank you so much for the sneak preview!! Read More
(58)
Rating: 5 stars
01/07/2008
I made these for our Christmas Eve celebration and they were a hit. I used the gigantic stuffing mushrooms from Costco which made for a showy platter. Instead of butter crackers I used French's Fried Onions (Cheddar flavored) and whirled them up to crumbs in my mini processor... I believed this really added that special somethin' somethin' to what was an already fantastic appetizer. Bravo Koalagirl for providing an excellent appetizer recipe! Read More
(42)
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Rating: 5 stars
11/20/2008
Someone gave me this recipe years ago and I've been making them at my father-in-law's request for every holiday ever since. Turkey pepperoni is the way to go cuts down on the fat content. And the cracker crumbs make the recipe. I also found out that you can cook these in the microwave which really helps out on holidays like Thanksgiving when the oven is already in use. Read More
(23)
Rating: 5 stars
12/21/2008
All I can say is that everyone at my dinner party last night said these were the best stuffed mushroms they have ever had...be sure to make extra! I would suggest making 3 per person. I bought the larger mushrooms from Costco vs the smaller ones from the grocery store...this made all the difference and were a better price too! Be sure to get fresh pepperoni from the deli...I used Boar's Head...they sliced it in pieces about a 1/4 inch thick so that I could dice it easily. I used two garlic cloves instead of one (used jarred minced). I used garlic herb crackers (TownHouse Toppers) to add some flavor vs just using plain butter crackers. I added extra parm (used a 1/4 cup total) and instead of grating it I used the shredded bagged and put in the mini-chopper. I used chicken broth and thought it tasted great...will maybe try white wine (as others have done) next time to compare. I sprinkled paprika over them before baking to add a little flavor. About half way through baking I sprinkled on some shredded parm...this added a nice flavor to the top. One thing that is very important as others have mentioned is to saute AND drain the mushrooms before stuffing them. I did saute them but forgot to drain them afterwards...all was okay but the bottom of the pyrex dish was quite liquidy after I baked them...was no biggy but I would have liked for them to have been less soggy. Fantastic!!! Read More
(21)
Rating: 5 stars
03/15/2010
I used italian style bread crumbs instead of the crackers & oregano. Turned out so good! Read More
(17)
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Rating: 5 stars
03/26/2008
These were a hit! I had enough stuffing to make about 3 times as many mushrooms. Next time I'll buy more mushrooms to use. I also sauted the mushrooms before stuffing as someone else suggested. And added a bit of cheese on top. GREAT! Read More
(16)
Rating: 5 stars
07/02/2010
Absolutely incredible! My gosh are these tasty! Didn't change a darn thing in the recipe - it's perfect. The chicken broth cooks the mushrooms perfectly so sauteeing the mushrooms before stuffing them (as noted in other reviews) is unnecessary. Read More
(11)
Rating: 3 stars
01/21/2011
Not really a fan. Just seemed to be something missing? Read More
(9)