A mushroom walks into a bar.
He sits down next to a tall blonde and asks her if he can buy her a drink.
Cooly, she turns him down. To which he responds:
“Why not?! I’m a fungi…” (As in fun guy–get it)
Wah. Wah. Wah. <- this is my attempt at a bad game show trumpet sound effect. You know– the kind they play when you lose.
I should have warned you that I was going to do that so you could avert your eyes. Boy am I feelin’ witty today.
That’s probably because I’m hot on the heels of a smokin’ Christmas party for 20 people on Friday and these tasty little pizza stuffed mushrooms are on the menu.
I’ve been making these for years and I love them. Everyone (okay, everyone who likes mushrooms) loves them too. Unless they are spitting them in their napkin and throwing them away when I’m not looking…totally possible too.
Last year a guy at my party threw away an entire plate of food. Right in front of me. This year, I told my guests to bring a peanut butter and jelly with them if they don’t like my cooking. And knowing my unadventurous friends, I’d say there’s going to be more than one slice of white bread coming through my door.
But that’s okay. There’s more for me and plenty of other tasty dishes I have every intention of sharing with you, with or without my boring friends. You all are my not boring friends.
I am such a rebel. Like the kind of rebel who refuses to clean the lint out of the dryer after every cycle. Dangerous. Right here.
Let’s have mushrooms. My one recommendation: don’t serve these cold. Keep them warm or room temperature for the best flavor. You can make the filling up to two days ahead if needed, and store in the fridge.
Pizza Stuffed Mushrooms
- 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 or Parmesan cheese
- 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
- 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.