Shelly’s Pizza Stuffed Mushrooms
12 Large Mushrooms
1 cup Ricotta Cheese
1/4 cup Parmesan, grated
1 teaspoon Oregano
1/2 teaspoon Garlic Powder
a few twists of Black Pepper to taste
1/4 cup Tomato Sauce
1/4 cup Mozarella, shredded
1/8 cup mini Pepperoni Slices (*optional)
Clean and carefully remove the stem from each mushroom cap (save for soup) place in a lightly oiled baking pan in a 350 oven for 15 minutes. Remove for oven and carefully (hot) empty mushroom juices that have expelled from the mushrooms. Set mushrooms aside while you make the filling. Blend ricotta, parmesan, and seasonings together till well combined.
Fill each partially cooked mushroom cap with ricotta filling mixture. Top with a tablespoon of tomato sauce, shredded mozzarella, and optional mini pepperoni or another topping of your choice (sliced black olives and cooked crumbled sausage are great too.) Bake for additional 15 minutes.
Perfect just as they are or with a little green salad or on top of zucchini noodles for lunch or dinner. They reheat in the microwave well too… and I may have done that for breakfast the next day. Shhh, don’t tell anyone.
Hope you enjoy them.