Some may tout Pizza Stuffed Mushrooms as a low-carb pizza. But to me, they’re just a really delicious way to use big mushrooms and turn them into a meal!! Super duper is quick ‘n easy.
Mushrooms and I are very good friends.
I roast them, I make gravy with them, creamy sauces and mushroom rice.
I use them for Ramen Noodles and spicy Soups, fill Pies, toss through pasta and stir them through the risotto.
And now I’m going to show you how to stuff them. With PIZZA toppings. It’s a total mind spin – looks and tastes like pizza, but it’s healthier and low carb!
These Stuffed Mushrooms are a healthier, low carb way to get your pizza fix!
What I put in Pizza Stuffed Mushrooms
The topping options are as varied as you want them to be! Whatever you love on your pizzas, pile into mushrooms.
The only essentials in my world are pizza sauce – sort of the glue that brings it all together – and cheese (because there’s no such thing as pizza without cheese in my world! )
I’ve gone with salami, olives and red onion, as well as the stem of the mushroom which I chop up after breaking off. And I’ve used store bought Pizza Sauce in this recipe because this is the sort of thing I make as a quick ‘n easy dinner (see here if you want to make your own!).
How I make stuffed mushrooms
I like to do a double bake:
- Bake 1 – 10 minutes with the filling minus the cheese
- Bake 2 – 10 minutes with the cheese, until bubbly and golden
This makes mushrooms that are tender but still holding their form which is my preference, rather than being super duper soft and collapsing. If you like super soft, just keep them in the oven for longer.
TIP! The incision to drain excess water
Mushrooms are packed with an astonishing amount of water, so you’ll find the filling becomes very watery once baked unless you do something to deal with the excess water.
I find the easiest and most effective way to do this is to just cut a cross in the base of the mushrooms. This will allow excess water to drain out as it bakes.
GRILLED Stuffed Mushrooms!
In the base recipe, I’ve baked these Stuffed Mushrooms. However, I’ve also made these on the GRILL and they come out 100% perfectly!
In fact, I’m a little obsessed with the grilled Stuffed Mushrooms lately. They’ve been happening a lot around these parts.
And the fact that these are low carb, low cal? It’s a free bonus. Because I’d make these whether they were healthy or not!
This is the sort of recipe that you can absolutely make your own with your favorite pizza toppings! TIP: avoid watery filling by cutting a small cross in the cap of the mushroom to let the excess water drain out as it bakes. Serve as a light meal, or serve 2 as a main meal.
- 5 large mushrooms, 10cm/4″ wide (portobello, flat mushrooms etc, Note 1)
- 2 tbsp olive oil
- Salt and pepper
- 2/3 cup pizza sauce (I use store bought)
- 100g/ 3.5 oz salami slices, chopped
- 1/4 red onion, finely chopped
- 1/3 cup black olive slices
- 1 cup (100g) mozzarella cheese, shredded
- Preheat oven to 180C/350F.
- Carefully break or cut the stems off the mushrooms.
- Chop stems (will use as filling).
- Place mushrooms cap side up. Using a small, sharp, THIN knife, cut a small cross in the mushroom, taking great care not to split the mushroom (to drain excess water, Note 2)
- Brush the tops with oil, then quickly sprinkle on salt and pepper (be fast so it sticks!)
- Flip then lightly dab the inside with remaining oil, sprinkle with salt and pepper.
- Fill mushrooms with pizza sauce, sprinkle with chopped mushroom, onion, half salami, and half olives.
- Bake 1 – Bake 10 minutes, remove from oven.
- Top with cheese, remaining salami and olives.
- Bake 2 – Bake further 10 minutes until cheese is melted. Serve immediately!
- Preheat BBQ to medium-high.
- Follow the above steps in closed BBQ – 10 minutes for Bake 1, then 5 – 8 minutes for Bake 2.
1. Mushrooms – any large mushrooms fine here, as long as they’re kind of shaped like a cup to hold in the fillings! Also, make sure they are crack free.
2. Avoid watery filling – cutting a cross in the base of the mushroom allows excess water in the mushroom to drain out while baking so the filling inside doesn’t end up too watery (mushrooms contain a LOT of water!).
3. Servings – depending on the size of the mushrooms, 1 very large one would be sufficient as a light meal with a side salad. I usually have 2 for a meal.
4. Storage – keeps in the fridge for 3 days, reheat in the microwave (oven takes too long, makes mushrooms soggy)
5. Nutrition per mushroom.
Source Link: https://www.recipetineats.com/pizza-stuffed-mushrooms/