Description
Delicious and savory stuffed mushrooms made with pizza sauce and mozzarella.
Ingredients
Scale
- 1 pound cremini or baby bella mushrooms, cleaned, stems removed
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup (4 ounces) pizza sauce
- 1 cup (4 ounces) shredded whole milk mozzarella cheese
Instructions
- Line a sheet pan with foil and place an oven-safe wire rack on top.
- In a large bowl, toss the mushroom caps with olive oil, salt, and pepper until well-coated. Place the mushrooms upside down (gill-side up) on the wire rack.
- Using a spoon, fill each cap halfway with up to 1 teaspoon of pizza sauce. You may need more or less depending on the size of the caps.
- Using your fingers, top each cap with a pinch of cheese (about 2 teaspoons), making sure the cheese goes edge-to-edge on the cap for even melting.
- Bake until the mushrooms have softened and the sauce is beginning to bubble under the cheese, about 15 minutes.
- Turn the broiler to high and broil until the cheese is bubbling and beginning to brown, about 2 minutes.
- Let cool for 5 minutes and serve. These mushrooms do not store very well, as the sauce soaks in and the whole mushroom becomes soggy. They’re best eaten still warm from the oven.
Notes
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- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 mushroom caps
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg