These stuffed mushrooms have been rated by my neighbors as one of their all time favorites!
I love making stuffed mushrooms because you can make them go any flavor direction that you want. Pizza Flavors Stuffed Mushrooms are so easy to make and you don’t have to saute any of the ingredients- just chop everything up, mix it in a bowl, stuff your mushrooms and bake.
If your mushrooms are pretty big then you will probably want to bake them bottom side up for a few minutes before baking them with the stuffing inside.
The stuffing in these mushrooms contains finely chopped red bell pepper, sun dried tomato, salami, olives and onion, along with some Italian spices.
There are no breadcrumbs in these stuffed mushrooms. I have no idea why people think they need them in other recipes- to me it just dilutes the flavors.
I buy Columbus brand sliced salami at Trader Joes (you can find it a lot of places) because it is less salty than many other brands and it has a really good flavor. There is only 5 tablespoons of chopped salami for 12 large mushrooms, so this recipe is still really healthy because the rest of the ingredients are vegies.
This recipe will serve 6 people if everybody has 2 mushrooms.
If you have any of these mushrooms leftover, they are great reheated the next day. The extra filling is perfect mixed in with scrambled eggs or even on top of a salad or rice.
I also have another stuffed mushroom recipe posted- Mushrooms Stuffed With Prosciutto And Artichoke Hearts.
I shared this recipe with Works For Me Wednesday at We Are That Family, Real Food Wednesday at Kelly The Kitchen Kop, Full Plate Thursday at Miz Helen’s Country Cottage, Frugal Food Thursday at Frugal Follies, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Potluck Sunday at Mommy’s Kitchen, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Hearth And Soul Hop at A Moderate Life
Preheat oven to 375 degrees
Prep mushrooms by cleaning, removing the stem and using a teaspoon to spoon out any loose bits in the center of the mushroom.
Reserve stem after trimming dirty end off, you will use it in the stuffing.
12 large stuffing size mushrooms (more if smaller sized)
Let dry, then if mushrooms are large you should brush them all over with 4 tablespoons of melted butter and prebake them with the bottom side up for about 5 minutes.
While mushrooms are prebaking, finely chop the other ingredients:
4 Tblsp sundried tomatoes that were packed in oil
2 Tblsp onion
stems from mushrooms
2 Tblsp red bell pepper
2 Tblsp olives
5 Tblsp salami
dash garlic powder
1/4 teaspoon dry basil
dash dry oregano
a few twists of fresh ground black pepper
1/4 teaspoon crushed red pepper
2 Tblsp grated Reggiano cheese
Mix everything together then flip the mushrooms over and stuff them. You will have extra stuffing- just pile it around the mushrooms in the pan.
Grate a little more Reggiano cheese over the top of everything.
Bake for approximately 12 minutes, until mushrooms are a little bit tender and everything smells good.
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