Pizza Stuffed Mushrooms with Marinara Dip

• 24 large white mushrooms, stems removed
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 24 small pepperoni slices
• 1/4 cup marinara sauce
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, mozzarella, Parmesan, garlic, oregano, salt, and pepper.
3. 3 Brush mushroom caps with olive oil.
4. 4 Stuff each mushroom cap with the cheese mixture and top with a slice of pepperoni.
5. 5 Place mushrooms on a baking sheet, stem side up.
6. 6 Bake for 20 minutes, or until mushrooms are tender and cheese is bubbly.
7. 7 While mushrooms bake, warm marinara sauce in a small saucepan.
8. 8 Serve mushrooms warm with marinara dip on the side.

Equipment

• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Add cooked spinach to the filling for a veggie boost.
• Substitute turkey pepperoni for a leaner option.

Substitutions

• Use cream cheese instead of ricotta for a richer texture.
• Substitute marinara with pesto for a different flavor profile.

Pairings

• Serve alongside bruschetta or antipasto skewers.
• Perfect with a Caesar salad for a light meal.

Nutrition

Tips

• For extra flavor, sauté the mushroom stems with garlic and mix into the cheese filling.
• Use mini bell peppers for a colorful twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating in a 350°F oven.

Serving Suggestions

• Serve with a crisp white wine.
• Pair with Italian breadsticks for a complete appetizer spread.

FAQ