Rustic Pizza Stuffed Mushrooms

Recipe by: Willow Bird Baking
Yield: 2 servings

I wanted an umami-heavy pizza here, so along with the roasted mushroom “crust,” I added an anchovy filet. I also found that a few black olives and a smashed clove of roasted garlic did not go unappreciated. You should feel free to add whatever pizza toppings you enjoy — in fact, you’ll notice that I tucked a few leftover crumbles of Italian sausage into the mushroom cap in the foreground above, though those weren’t in the original recipe. The sky’s the limit!

2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1/2 teaspoon kosher salt and few grinds pepper, divided
freshly grated Mozzarella cheese, to taste
4-6 slices pepperoni
a handful of sliced black olives*
2 cloves roasted garlic**, smashed
1 anchovy filet, chopped lightly with a fork
6 tablespoons pizza sauce of your choice***
crumbles of cooked Italian sausage (optional)
*I used some pitted black Cerignola olives marinated in olive oil and red chili flakes from my specialty grocer, but you can use any you like.
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
***I just used a jarred brand I love.

Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom cap with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps and spoon a few tablespoons of pizza sauce into each one. Top with sliced olives, anchovy pieces, pepperoni, Italian sausage (if you’re using it), the smashed roasted garlic, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the cheese is melted and bubbly. Serve immediately.

18 Comments on Rustic Pizza Stuffed Mushrooms

  1. Mom
    April 27, 2013 at 3:35 am (9 years ago)

    Sounds like an awesome time with some very unique and special kids! 🙂 Except for the snakes…. and the toilets, and the ice water dips…..

  2. Lisa @ Who Stole My Baby?
    April 27, 2013 at 3:47 am (9 years ago)

    What a fun trip! I remember my middle school retreat so well. They had a dance, and they had to bribe the boys with extra credit to get them to ask girls to dance. It was super dramatic, as you can imagine.

  3. Lauren at Keep It Sweet
    April 28, 2013 at 10:59 pm (9 years ago)

    You definitely do deserve an extra cookie! These would make a perfect dinner.

  4. Megan
    April 29, 2013 at 1:37 am (9 years ago)

    Lordy Lordy. Thats sounded intense!

    Still you had me at baby goats 😉
    Super jelly!

  5. Brooke Schweers
    April 30, 2013 at 10:56 am (9 years ago)

    Yum! These look incredible! I need them in my life now!!

  6. pizza .com
    April 30, 2013 at 11:03 am (9 years ago)

    Ich denke, verschiedene Arten von Pizza voigue in der ganzen Welt wie Rustikale Pizza bei mehr wie. In diesem Pizza haben verschiedene vagitables enthalten. Daher fast mehr poeple erste bevorzugen, weil ihre Hilfe uns easilly pflegen können Gleichgewicht im Körper.

  7. Mushrooms Canada
    April 30, 2013 at 2:04 pm (9 years ago)

    These are absolutely perfect! All of the fabulous pizza flavours without all of the carbs. You certainly can’t go wrong with this recipe…thanks for sharing!!


  8. Elaine @ Cooking to Perfection
    April 30, 2013 at 8:14 pm (9 years ago)

    I love this idea! I’m a huge fan of portobello mushrooms, and always looking for new recipes to try using them. I’ve never come across a pizza recipe before, but think it sounds delish. Trying this very soon!! Thanks for sharing. 🙂

  9. Jenny @ BAKE
    May 1, 2013 at 9:53 am (9 years ago)

    wow! these look so moreish!

  10. PapaLos - The Man, The Chef, The Dad
    May 20, 2013 at 5:20 pm (9 years ago)

    That sounds like a trip most of those kids are going to remember for a long, long time. I would be a proud teacher too, give yourself a pat on the back for that one!

    I’ve never been on an overnight trip like that. The furthest we’ve gone was from the Bronx to Lancaster, Pennsylvania. Visited the Amish country out there and I still remember it. It was a fun time and was amazing to see as a kid who was growing up in the Bronx. It’s also the first and only time I’ve tried Shoo-Fly Pie. Something I have been dying to find ever since.

    The pizza stuffed mushrooms… Amazing! I’m not one to opt out of pizza dough for anything else, but these look and sound so good it’ll be hard to pass up. Maybe I could talk the wife into it one day.

  11. Jane
    November 28, 2014 at 2:40 pm (7 years ago)

    So heartwarming. Thank you for spreading such goodness.

  12. Sturgis
    December 5, 2014 at 9:46 am (7 years ago)

    What an excellent recipe! Thank you so much for sharing. It’s sad, I remember the days when families would share moments like you described. Now it seems the schools have taken over in ever increasing ways the role of the parents.


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