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Pizza Stuffed Mushrooms

Pizza stuffed mushrooms are everything you love about your favorite supreme pie without the crust. These savory treats make a great game-day snack, party appetizer or even a low-carb dinner. Add your favorite fillings!

Low Carb | Gluten Free

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a skillet of pizza stuff mushrooms in a skillet on a table and lifting out one with a spoon

I see you–the pizza topping peeler. Crust leaver. You over there trying to have your pizza and leave the white flour carbs behind.

Tips for really good stuffed mushrooms

  • Make sure your vegetables are diced small. You don’t want to try to manage stuffing huge chunks in your mouth.
  • Try an herbed or flavored cream cheese for extra flavor.
  • Swap in crumbled sausage, bacon and ham for a meat-lovers version.
  • Use nitrate free uncured pepperoni.
  • Serve warm if possible. If they cool off they just aren’t as good.

To make ahead

Make filling up to two days ahead, cover and keep in the fridge. Add to mushrooms up to two hours before baking. Store covered in plastic wrap in the fridge until ready to bake.

How to make pizza stuffed mushrooms: The steps

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a skillet of pizza stuff mushrooms in a skillet on a table and lifting out one with a spoon

Pizza Stuffed Mushrooms

Pizza stuffed mushrooms are full of flavor and taste just like a full size pie minus the dough. Great for those on a low carb diet, too!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10
Author Rachel Ballard


  • 10 baby portobella or button mushrooms wiped clean (not rinsed) and stems removed
  • 4 ounces of cream cheese softened, 1/2 a block
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon each salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup mozzarella cheese grated
  • 2 Tablespoons black olives chopped very small
  • 2 Tablespoons green bell pepper chopped very small
  • 2 Tablespoons onion chopped very small
  • 1/4 cup pepperoni slices chopped very small or small pepperoni


  • Preheat the oven to 350.
  • Place the mushrooms, stem removed side up on an ungreased baking dish.
  • Mix all other ingredients together in a medium bowl. It's okay to use a mixer or stand mixer to blend everything if needed.
  • Spoon filing into the center of each mushroom, using about a teaspoon or so per mushroom.
  • Bake until heated, the cheese is bubbly and brown, and the mushrooms are slightly soft, about 15-18 minutes or so.


Calories: 70kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 188mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Appetizer
Cuisine American

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.