Spicy Pepperoni-Stuffed Portobello Mushrooms with Garlic Parmesan Crust

These bold Italian-inspired stuffed mushrooms combine retro pizza flavors with modern presentation. The meaty portobello caps create edible bowls for the gooey pepperoni-mozzarella filling, while the golden parmesan crust adds addictive crunch. An instant crowd-pleaser that looks gourmet but requires minimal effort.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large portobello mushroom caps (4-5" diameter)
• 1 tbsp olive oil
• 1/2 cup diced pepperoni
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1/3 cup panko breadcrumbs
• 2 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Line baking sheet with parchment.
2. Remove stems from mushrooms and gently scrape out gills with spoon.
3. Brush mushroom caps inside and out with olive oil, place face-up on baking sheet.
4. Mix pepperoni, mozzarella, half the parmesan, garlic, and Italian seasoning in bowl.
5. Divide filling evenly among mushrooms, packing gently.
6. Combine remaining parmesan, panko, red pepper flakes and parsley for crust.
7. Sprinkle crust mixture over each stuffed mushroom, pressing lightly to adhere.
8. Bake 18-20 minutes until mushrooms are tender and topping is golden.
9. Let cool 5 minutes before serving warm.

Chef's Note

For extra flavor, drizzle with warm marinara sauce just before serving - it creates a 'pizza dip' effect!

Make-Ahead Tips

Prepare stuffing up to 24 hours in advance; assemble and bake just before serving.

Substitutions

Turkey pepperoni and gluten-free breadcrumbs work well for dietary needs.