Description
Delicious stuffed mushroom caps topped with pizza sauce and mozzarella cheese.
Ingredients
Scale
- 1 pound cremini or baby bella mushrooms (20 to 25 caps), 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 pizza sauce
- 1 cup 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
- These mushrooms are best enjoyed fresh from the oven.
- Adjust toppings according to personal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5 mushroom caps
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg