Mushrooms Stuffed with Pepperoni

    1 hour

    This is a simple, yet delicious appetiser that works well at dinner parties. Mushrooms are stuffed with a mixture of onion, garlic, pepperoni sausage, crushed crackers and Parmesan, then baked to perfection.

    115 people made this

    Serves: 12 

    • 24 large button mushrooms
    • 30g butter
    • 1 onion, finely chopped
    • 170g diced pepperoni
    • 1 clove garlic, finely chopped
    • 110g crushed buttery round crackers, such as Ritz
    • 3 tablespoons grated Parmesan cheese
    • 1/4 teaspoon dried oregano
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 175ml chicken stock

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 170 C / Gas 3. Lightly grease a baking tray.
    2. Remove and chop the mushroom stems. Set the caps to the side.
    3. Melt the butter in a frying pan over medium heat. Add the mushroom stems, onion, pepperoni and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper and chicken stock; remove from heat and allow to cool to the touch.
    4. Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking tray.
    5. Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.

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    Reviews in English (94)


    this was really nice it helped well with my gcse catering cource and it only took an hour short time consuming starter good for any event  -  09 Sep 2013


    Wow, these were great! Even two of my mushroom-hating kids tore them up! The only changes I made was substituting the cracker crumbs for Parmesan flavored bread crumbs since that's what I had on hand, and topping each mushroom with a torn slice of mozzarella cheese the last few seconds of baking, then hiking the temp up to broil to get some cheese bubbling action going. Just my little tip with stuffed mushrooms: I always saute the whole mushroom caps on both sides for a few minutes, then drain hollowed side down on paper towels for at least 10 minutes prior to stuffing. This softens the mushrooms a little for a more tender texture, and draws some of the natural water out of them so you can avoid a soggy, wet mushroom. Also reduces baking time for the finished product, and they always turn out perfectly tender and sog-free! :-) Thanks so much for the recipe...can't wait to serve these at the Superbowl party. I might even try a little marinara sauce on the side for dipping!  -  13 Jan 2008  (Review from Allrecipes US | Canada)


    I was lucky enough to get this recipe from Koalagirl before it was published and I decided to make these for our annual friends and family post Christmas tree picking and chopping party a few weeks ago. Honestly, everyone said that they were the best stuffed mushrooms they had ever tasted. I did add more parm than suggested and I replaced the broth with white wine. Sprinkled more parm on top with a dot of evoo and a bit of paprika. These were sensational Shar and I thank you so much for the sneak preview!!  -  15 Dec 2007  (Review from Allrecipes US | Canada)