I made these two nights in a row.
Cuz they're so goooooood!!
And super dupery (it's a word, look it up) easy!!
And guess what...
I love them even more today than yesterday.
But not as much as tomorrow.
Just like how Spiral Starecase (not staircase) sang in 1969,
"I LOVE YOU MORE TODAY THAN YESTERDAY, BUT NOT AS MUCH AS TOMORROW!"
I dare you to listen to this song without singing along to it.
In fact, I DOUBLE DOG dare you!!!
Did ya sing to it??? Did ya? Did ya?
Yeah, so Spiral Starecase was a one-hit wonder band from California in the late 60's. Wish there was more interesting stuff to relay about this band but there isn't.
Yup,one-hit wonder about sums it up.
Anyhoo, this Pizza Stuffed Mushroom recipe uses Baby Bella or Crimini mushrooms.
Baby Bella and Crimini aren't the large portobello caps I used for the Vegetarian Cheese and Spinach Stuffed Portobello Mushrooms from several months ago.
In fact, they're about this size over to the left there.
Here's the fixins for these super tasty, meaty explosions of the mouth called Pizza Stuffed Mushrooms.
You can make this vegetarian by using fake meat pepperoni.
They taste just the same!!!
So start by removing the stems off the mushrooms and patting them clean with a damp cloth.
Next, chop up the red onions, green pepper, black olives and pepperoni.
I'd dice them pretty small.
Now get that softened cream cheese in a bowl and start adding the Parmesan and spices...
Then add the red onions, celery, olives and diced pepperoni...
And this is how the delicious deliciousness
of this mushroom stuffing mixture turns out.
Go ahead, stick your finger in there, I won't narc.
So spray your cast iron skillet (or baking sheet, whichever one you use) with Pam.
Spoon the cream cheese mixture into the mushroom caps...make each one heaping.
There's plenty of the mixture so grab a huge spoon and scoop yourself up a large amount and start licking away.
Fortunately, I didn't have to worry about Little Boy Blue narcing on me about eating all the cream cheese mixture,
cuz he was too engrossed in trying to figure out how to eat that airplane propeller.
Or did she just spoon it all into the mushroom caps?
Peaches is the one who forwarded this recipe to me by the way; and I thank her endlessly.
In fact, I love her more today than yesterday as well too :)
So bake the mushroom caps for 20 minutes.
This is what they look like out of the oven.
The mushrooms with toothpicks are the vegetarian ones.
You will then put them under the broiler and brown the tops of the mushrooms.
Now pay attention here.
Angie is stooopid in the kitchen and learned a lesson.
Angie's lesson #549876644 learned:
If you forget about these under the broiler and broil these for eight minutes, they turn, hmmmm, what's the word....
Although honestly they tasted great, you couldn't even tell.
So the next night when I made these again,
I only broiled them for like one minute.
And they came out less,
oh what's the word?...
These are awesome!!
Each one is like eating a little slice of pepperoni and mushroom pizza heaven. YUM!
They make excellent appetizers!!!
Yeah right Peaches, they'll be showing up all right, but in MY TUPPERWARE CONTAINER sucka!!!!
The second night I made them,
I plated them up as a side with whole wheat pasta and this marinara.
Really, what more can I say about these?
Okay, I'm running out of descriptors, but you get the drift, yes?
Here's the recipe:
Pizza Stuffed Mushrooms
From the cool foodie website laurenslatest.com
Courtesy of www.turnkeyqualitycars.com
Yield: 2 servings
10 whole Baby Bella Or Crimini Mushrooms
4 ounces, weight Cream Cheese, softened
¼ cups Grated Parmesan Or Mozzarella Cheese
¼ teaspoons Dried Basil
⅛ teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
¼ cups Finely Diced Pepperoni
2 Tablespoons Finely Chopped Green Pepper
2 Tablespoons Finely Chopped Red Onion
2 Tablespoons Finely Chopped Black Olives
Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.
Hope tomorrow's bright and sunny but we sure needed that rain today huh!
Okay, see ya next time!
Don't be a stranger :)