Pepperoni Pizza-Stuffed Mushrooms
By America's Test KitchenPublished on September 7, 2011
Yield
Makes 24 mushrooms
Ingredients
Topping
1 slice hearty white sandwich bread, quartered1 tablespoon chopped fresh parsley leaves 2 garlic cloves, minced2 tablespoons olive oilMushrooms
24 large mushrooms, stems removed¼ cup olive oil 1 recipe stuffingStuffing
1 teaspoon dried oregano 1 tablespoon tomato paste 2 garlic cloves, minced½ cup sliced pepperoni, chopped fine½ cup shredded Italian cheese blend ¼ teaspoon Ground black pepper 4 ounces cream cheese, softenedBefore You Begin
Look for unseasoned packaged Italian cheese blend that contains both provolone and Romano cheeses.
Instructions
- For the topping: Pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
- For the stuffing: Reserve 2 tablespoons chopped pepperoni. Process remaining pepperoni and all other ingredients in food processor until smooth. Transfer to zipper-lockplastic bag until ready to use.
- For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
- Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of zipper-lock bag of stuffing, then fill mushrooms. Press each cap (stuffing side down) into bread-crumb topping to coat, sprinkle with reserved pepperoni, and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.
- Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
Yield
Makes 24 mushroomsIngredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Mushrooms
24 large mushrooms, stems removed
¼ cup olive oil
1 recipe stuffing
Stuffing
1 teaspoon dried oregano
1 tablespoon tomato paste
2 garlic cloves, minced
½ cup sliced pepperoni, chopped fine
½ cup shredded Italian cheese blend
¼ teaspoon Ground black pepper
4 ounces cream cheese, softened
Test Kitchen Techniques
Ingredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Mushrooms
24 large mushrooms, stems removed
¼ cup olive oil
1 recipe stuffing
Stuffing
1 teaspoon dried oregano
1 tablespoon tomato paste
2 garlic cloves, minced
½ cup sliced pepperoni, chopped fine
½ cup shredded Italian cheese blend
¼ teaspoon Ground black pepper
4 ounces cream cheese, softened
Test Kitchen Techniques
Ingredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Mushrooms
24 large mushrooms, stems removed
¼ cup olive oil
1 recipe stuffing
Stuffing
1 teaspoon dried oregano
1 tablespoon tomato paste
2 garlic cloves, minced
½ cup sliced pepperoni, chopped fine
½ cup shredded Italian cheese blend
¼ teaspoon Ground black pepper
4 ounces cream cheese, softened
Test Kitchen Techniques
Why This Recipe Works
Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs, which added a crunchy contrast to our smooth cheese filling. This stuffed mushrooms recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, add bread crumb topping and bake for 10 minutes.
Before You Begin
Look for unseasoned packaged Italian cheese blend that contains both provolone and Romano cheeses.
Instructions
- For the topping: Pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
- For the stuffing: Reserve 2 tablespoons chopped pepperoni. Process remaining pepperoni and all other ingredients in food processor until smooth. Transfer to zipper-lockplastic bag until ready to use.
- For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
- Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of zipper-lock bag of stuffing, then fill mushrooms. Press each cap (stuffing side down) into bread-crumb topping to coat, sprinkle with reserved pepperoni, and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.
- Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.
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