Pepperoni and Cheese Stuffed Mushrooms

I know I said I wanted to marry the Brussels sprouts I made a few weeks ago, but I may need to get a divorce because of these mushrooms.  All jokes aside, these are really good…like, really good.  Stuffed mushrooms has always been one of my favorite appetizers as long as the filling is cheesy and they are served warm.  On Easter I brought rosemary, spinach & asiago stuffed mushrooms to my (very generous) co-worker’s home when she invited me for dinner with her family; I’ll be re-creating those at some point for the blog, but first I whipped up a batch of these.  I was originally going to call these “pizza stuffed mushrooms,” but once I tasted them I realized that name didn’t really fit.  When served right out of the oven, these are gooey and very flavorful, but not quite “pizza.”  Regardless, these would be a real crowd-pleaser for sure.

I started by pre-heating my oven to 350°F, lining a baking sheet with foil and spraying it with non-stick spray.  I took 4 ounces of Organic Valley cream cheese and softened it in the microwave for 30 seconds; alternatively you could let it sit at room temperature for a few minutes instead, but you want it to be pliable when mixing in the other ingredients.  Speaking of ingredients, Phillips Grourmet mushrooms and Wellshire Farms Uncured Pepperoni are my favorite brands and I always have them on hand. 

To the softened cream cheese I added about 1 teaspoon of Italian herbs seasoning, 1 ounce of shredded cheddar cheese and 2 tablespoons of chopped green onions.  I like both the white and green ends of green onions, but use what you prefer.

To that I roughly chopped 1 ounce of the uncured pepperoni and stirred the ingredients together with a rubber spatula to combine.

I cleaned 8 ounces of baby bello mushrooms with a damp paper towel and popped out the stems.  Once the filling was fully mixed, I put a generous spoonful onto each mushroom.  Some stuffed mushroom recipes I’ve come across suggest baking the mushrooms plain first, but I find they shrink too much in size and are difficult to handle afterwards, so I recommend stuffing them raw.

Once all the mushrooms are stuffed, I carefully placed them on the baking sheet and cooked them for 15 minutes on the middle rack.  The cheese and cream cheese melted perfectly and the mushrooms did not shrink too much.  Suffice to say these were quickly devoured, and I’m okay with that.

Do you have a favorite stuffed mushroom recipe? Share it with me in the comments!

Pepperoni and Cheese Stuffed Mushrooms

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 8 mushrooms

Serving Size: 2 mushrooms

Pepperoni and Cheese Stuffed Mushrooms


  • 8oz baby bello mushrooms, cleaned
  • 4oz cream cheese, softened
  • 1oz uncured pepperoni, chopped
  • 2tblsp green onions, diced
  • 1oz shredded cheddar cheese
  • 1tsp Italian seasoning


  1. Pre-heat the oven to 350°F, line a baking sheet with foil and spray with non-stock spray.
  2. Add Italian seasoning, cheddar cheese, diced onions and chopped pepperoni to the softened cream cheese; stir until thoroughly combined.
  3. Clean mushrooms and remove stems; fill with a generous spoonful of the cream cheese mixture.
  4. Bake on the center rack for 15 minutes.

Nutrtional Information

Per serving: 238 calories, 8g total carbs, 6g net carbs, 18g fat, 14g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Kathy McTaggart

    I’ve tried other stuffed mushroom recipes but keep coming back to this one. I do substitute the pepperoni for bacon. Real crowd pleaser!!

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