Rustic Pizza Stuffed Mushrooms

by Julie Ruble on April 27, 2013 · 16 comments

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!

Ingredients:
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.


Directions:
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.

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{ 12 comments… read them below or add one }

Mom April 27, 2013 at 3:35 am

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

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Lisa @ Who Stole My Baby? April 27, 2013 at 3:47 am

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.

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Katrina @ Warm Vanilla Sugar April 27, 2013 at 2:24 pm

This are so fabulous!! Love the look of them :)

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Lauren at Keep It Sweet April 28, 2013 at 10:59 pm

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

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Megan April 29, 2013 at 1:37 am

Lordy Lordy. Thats sounded intense!

Still you had me at baby goats ;-)
Super jelly!

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Brooke Schweers April 30, 2013 at 10:56 am

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

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pizza .com April 30, 2013 at 11:03 am

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.

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Mushrooms Canada April 30, 2013 at 2:04 pm

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!!

-Shannon

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Elaine @ Cooking to Perfection April 30, 2013 at 8:14 pm

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. :)

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Jenny @ BAKE May 1, 2013 at 9:53 am

wow! these look so moreish!

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shelly (cookies and cups) May 3, 2013 at 1:08 pm

What a trip :)
This is one of my favorite dinners! Pinning!

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PapaLos - The Man, The Chef, The Dad May 20, 2013 at 5:20 pm

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.

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