Some may tout Pizza Stuffed Mushrooms as a low-carb pizza. But to me, they’re just a really delicious way to use big mushrooms and turn them into a meal!! Super duper quick ‘n easy.
Stuffed Mushrooms!
Mushrooms and I are very good friends.
I roast them, I make gravy with them, creamy sauces and mushroom rice.
I use them for Ramen Noodles, in creamy pastas and spicy Soups, fill Pies, toss through pasta and stir them through risotto.
And now I’m going to show you how to stuff them. With PIZZA toppings. It’s a total mind spin – looks and tastes like pizza, but it’s healthier and low carb!
These Stuffed Mushrooms are a healthier, low carb way to get your pizza fix!
What I put in Pizza Stuffed Mushrooms
The topping options are as varied as you want them to be! Whatever you love on your pizzas, pile into mushrooms.
The only essentials in my world are pizza sauce – sort of the glue that brings it all together – and cheese (because there’s no such thing as pizza without cheese in my world! 😂)
I’ve gone with salami, olives and red onion, as well as the stem of the mushroom which I chop up after breaking off. And I’ve used store bought Pizza Sauce in this recipe because this is the sort of thing I make as a quick ‘n easy dinner (see here if you want to make your own!).
How I make stuffed mushrooms
I like to do a double bake:
- Bake 1 – 10 minutes with the filling minus the cheese
- Bake 2 – 10 minutes with the cheese, until bubbly and golden
This makes mushrooms that are tender but still holding their form which is my preference, rather than being super duper soft and collapsing. If you like super soft, just keep them in the oven for longer.
TIP! Incision to drain excess water
Mushrooms are packed with an astonishing amount of water, so you’ll find the filling becomes very watery once baked unless you do something to deal with the excess water.
I find the easiest and most effective way to do this is to just cut a cross in the base of the mushrooms. This will allow excess water to drain out as it bakes.
GRILLED Stuffed Mushrooms!
In the base recipe, I’ve baked these Stuffed Mushrooms. However, I’ve also made these on the GRILL and they come out 100% perfectly!
In fact, I’m a little obsessed with the grilled Stuffed Mushrooms lately. They’ve been happening a lot around these parts.
And the fact that these are low carb, low cal? It’s a free bonus. Because I’d make these whether they were healthy or not! – Nagi x
Watch how to make it
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Pizza Stuffed Mushrooms
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!
BBQ Option:
- Preheat BBQ to medium high.
- Follow above steps in closed BBQ - 10 minutes for Bake 1, then 5 - 8 minutes for Bake 2.
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer-Nagi selfie attempt….
Don’t worry, I’m not hurting him, he has very flappy jowls…😂
Oh Nagi! You’ve done it again.
This meal is delicious! Good tip on the “X”! WOW! That was a LOT more liquid than I expected. I got 2 pepperoni sticks & sliced them to get perfect pepperoni. I made 3 with cow cheese & 1 with goat; no issues.
Actually, I had a real issue getting good mushrooms. I found them though!
Sounds like you nailed it Josie!
I noticed you don’t remove the ” gills” from the mushrooms . I always thought they need to be removed before eating? Do you prefer them with the gills ?
I have made this recipe a few times & it is a real keeper!
Hi Lisa, It’s not necessary to remove them ❤️
Nagi, these look amazing, can’t wait to make them. What brand of sauce do you use?
Hi Melanee, Leggos or anything I can find!
Just tried these and they are a huge hit, thank you. Here in Spain we don’t get really big mushrooms so I used the biggest I could find in the market, around 2 1/2 inches diameter. A little fiddly but worked superbly. This recipe is going in the “Recipes from Nagi that WORK” folder. And congratulations on being welcomed by Good Food. You deserve it!
That just means you can eat more of them Jim 😉
I made these this afternoon and they were amazing! To avoid the mushroom getting too soggy, I made the cuts and molded round foil stands underneath to elevate the mushroom above a pyrex baking dish. I added a little bit of chicken broth to the bottom, and they came out perfectly cooked and dry! I also added ground turkey for a lean protein. Loved them and will make again and again! Thank you!
Sounds great Aimee!
We made these tonight and they were awesome! I added diced clams that I had leftover between the mushroom and sauce. We made two large ones and three small ones. We could only eat one large one each without any other food. Very filling. Love this recipe!!!
Sounds great Penny!
Nagi these are fab!!! I’m feeling a little heavy from this hot summer we are having so I’ve been cooking and eating a bit much. However this will be my go to carb free pizza alternatives. Love them
Steven in flo
I’m so glad you love them Steven!!
These turned out so delicious! Hearty and satisfying, but also a great way to get lots of veggies in. I added some finely chopped garlic too, and might add some oregano next time. Thanks Nagi 🙂
Yes the perfect (almost) guilt free food!