Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pizza Stuffed Mushrooms Recipe
Some could tout Pizza Stuffed Mushrooms as a low-carb pizza. However to me, they’re only a actually scrumptious means to make use of large mushrooms and switch them right into a meal!! Tremendous duper fast ‘n simple.
Stuffed Mushrooms!
Mushrooms and I are excellent mates.
I roast them, I make gravy with them, creamy sauces and mushroom rice.
I take advantage of them for Ramen Noodles, in creamy pastas and spicy Soups, fill Pies, toss by way of pasta and stir them by way of risotto.
And now I’m going to indicate you find out how to stuff them. With PIZZA toppings. It’s a complete thoughts spin – appears to be like and tastes like pizza, however it’s more healthy and low carb!
These Stuffed Mushrooms are a more healthy, low carb option to get your pizza repair!
What I put in Pizza Stuffed Mushrooms
The topping choices are as diversified as you need them to be! No matter you like in your pizzas, pile into mushrooms.
The one necessities in my world are pizza sauce – form of the glue that brings all of it collectively – and cheese (as a result of there’s no such factor as pizza with out cheese in my world! 😂)
I’ve gone with salami, olives and pink onion, in addition to the stem of the mushroom which I chop up after breaking off. And I’ve used retailer purchased Pizza Sauce on this recipe as a result of that is the form of factor I make as a fast ‘n simple dinner (see right here if you wish to make your individual!).
How I make stuffed mushrooms
I love to do a double bake:
-
Bake 1 – 10 minutes with the filling minus the cheese
-
Bake 2 – 10 minutes with the cheese, till bubbly and golden
This makes mushrooms which are tender however nonetheless holding their type which is my choice, slightly than being tremendous duper smooth and collapsing. In case you like tremendous smooth, simply maintain them within the oven for longer.
TIP! Incision to empty extra water
Mushrooms are filled with an astonishing quantity of water, so that you’ll discover the filling turns into very watery as soon as baked except you do one thing to take care of the surplus water.
I discover the simplest and handiest means to do that is to simply lower a cross within the base of the mushrooms. This may enable extra water to empty out because it bakes.
Oooh, that second once you lower into it…. so satisfyingly meaty….
….and yesssss! The cheese pull!
GRILLED Stuffed Mushrooms!
Within the base recipe, I’ve baked these Stuffed Mushrooms. Nevertheless, I’ve additionally made these on the BBQ they usually come out 100% completely!
In actual fact, I’m a bit obsessive about the grilled Stuffed Mushrooms currently. They’ve been taking place rather a lot round these elements.
And the truth that these are low carb, low cal? It’s a free bonus. As a result of I’d make these whether or not they have been wholesome or not! – Johnsat x
Watch find out how to make it
Ingredients
- 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
Instructions
- 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 above steps in closed BBQ – 10 minutes for Bake 1, then 5 – 8 minutes for Bake 2.
Notes
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 microwave (oven takes too long, makes mushrooms soggy)
5. Nutrition per mushroom.
Did You Make This Recipe?
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