Italian Stuffed Mushrooms
These stuffed mushrooms are like a bite of pepperoni pizza without the crust. Great for entertaining.
Ingredients
MAIN INGREDIENTS
- 12-15 whole white mushrooms
- 6-8 oz cream cheese, softened
- 1 cup shredded parmesan
- 20 pepperoni slices
- 3/4 cup Panko bread crumbs (optional)
SEASONING
- Italian seasoning (or if you want to make your own italian season, you can create a mixture of dried basil, dried oregano, dried thyme, granulated garlic, and dried parsley)
- Olive oil
Preparation
COOK THIS
- Preheat the oven to 375°F or Air Fryer at 375°F.
- Brush to clean mushrooms or wash and dry.
- Carefully twist the stems to pop them out of the mushroom.
- In a small bowl, mix all the ingredients together.
- Stuff each mushroom full to slightly heaping. Use a 9 1/2 x 11 dish or a cookie sheet.
- Drizzle olive oil over the mushrooms.
- Bake for 25-30 minutes or until the cheese mixture is brown. Air Fryer will take about 20 minutes.
Overall
MAIN INGREDIENTS
- 12-15 whole white mushrooms
- 6-8 oz cream cheese, softened
- 1 cup shredded parmesan
- 20 pepperoni slices
- 3/4 cup Panko bread crumbs (optional)
SEASONING
- Italian seasoning (or if you want to make your own italian season, you can create a mixture of dried basil, dried oregano, dried thyme, granulated garlic, and dried parsley)
- Olive oil
COOK THIS
- Preheat the oven to 375°F or cook in an Air Fryer at 375°F.
- Brush to clean mushrooms or wash and dry.
- Carefully twist the stems to pop them out of the mushroom.
- In a small bowl, mix all the ingredients together.
- Stuff each mushroom full to slightly heaping. Use a 9x11 dish or a cookie sheet.
- Drizzle olive oil over the mushrooms.
- Bake for 25-30 minutes or until the cheese mixture is brown. Air Fryer will take about 20 minutes.
