Pizza Stuffed Mushrooms

These low-carb pizza stuffed mushrooms turn tender cremini caps into a cheesy game-day appetizer, filled with marinara, mozzarella, pepperoni, and Italian herbs.

Prep: 15 min · Cook: 18 min · Yield: 6 · Method: Oven

Ingredients

• 18 ounces cremini mushrooms
• 1 tablespoon olive oil
• 3 4 cup marinara sauce
• 1 cup shredded low-moisture mozzarella cheese
• 24 slices mini pepperoni slices
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried italian seasoning
• 1 4 teaspoon garlic powder
• 1 8 teaspoon red pepper flakes

Cooking instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. (about 5 min) — 400°F
2. Wipe the mushrooms clean, remove the stems, and scoop out a little of the gills with a small spoon if needed to make room for filling. Arrange the caps hollow-side up and brush lightly with olive oil. (about 8 min) — 400°F
3. Stir together the marinara, Italian seasoning, garlic powder, and red pepper flakes. Spoon about 1 teaspoon of sauce into each mushroom cap, then top with mozzarella, Parmesan, and a pepperoni slice or two. (about 5 min) — 400°F
4. Bake until the mushrooms are tender, the filling is bubbling, and the cheese is melted and lightly browned, 15 to 18 minutes. Cool for 5 minutes before serving. (about 18 min) — 400°F