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Italian Stuffed Mushrooms


  • 1 lb. fresh mushrooms
  • 1/3 c. melted butter divided
  • 1/3 c. chopped onion
  • 1/3 c. chopped pepperoni
  • 1/3 c. mozzarella cheese shredded
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic salt
  • 1/3 c. seasoned breadcrumbs
  • green olives sliced, for garnish


  1. Clean mushrooms with a damp paper towel or wash them and then dry. Remove the stems and finely chop stems.
  2. In 1/2 of the melted butter, sauté the onion and mushroom stems until translucent. Cool and add in the chopped pepperoni, cheese, Italian seasoning, garlic salt and the breadcrumbs. Mix thoroughly. Use the other 1/2 of the melted butter to rub over mushroom caps. (I usually just pour it over the mushrooms and kind of gently toss them so they get coated.)
  3. Stuff each mushroom cap full of the stuffing mixture and then press 1/2 of green olive (or slice) into top of mushrooms. Bake in 350° oven until browned, about 15 minutes or so.
  4. Note: As you can see in the picture, I tried to bake the mushrooms on the tray I was going to serve them from. The mushrooms cooked out a lot of liquid which I had to sop up with paper towels. I never cook them this way. Normally I cook on tray with an edge to catch the juices and when they are done transfer to serving platter. I think cooking them so close together like this make them steam out more liquid than normal.