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Pepperoni Stuffed Mushrooms
SUBMITTED BY:
KOALAGIRL
PHOTO BY:
cheepchick
"This appetizer is by far the most popular of all my friends and family. These mushrooms will disappear in seconds! Pepperoni and mushrooms together - - you will think you are eating a pizza!"
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
25 Min
COOK TIME
35 Min
READY IN
1 Hr
Original recipe yield 24 mushrooms
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
24 large button mushrooms
2 tablespoons butter
1 onion, minced
3/4 cup diced pepperoni
1 clove garlic, minced
1/2 cup crushed buttery round crackers
3 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
3/4 cup chicken broth
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
Remove and chop the mushroom stems. Set the caps to the side.
Melt the butter in a skillet 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 broth; remove from heat and allow to cool to the touch.
Stuff the mushroom caps with the pepperoni mixture. Arrange the stuffed caps on the prepared baking sheet.
Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.
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REVIEWS
Reviewed on Jan. 13, 2008 by brightlightz
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brightlightz
Jan. 13, 2008
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!
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3 users found this review helpful
Wow, these were great! Even two of my mushroom-hating kids tore them up! The only changes I...
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Reviewed on Dec. 16, 2007 by
KEZ
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KEZ
Dec. 16, 2007
I made these for a recent party. I followed the recipe exactly apart from adding a bit extra parmesan on top. These were the first plate to be emptied, in fact some guests never got to try them because others thought they were so good. Without a doubt I will make these for future parties. Thankyou so much Sharyn.
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3 users found this review helpful
I made these for a recent party. I followed the recipe exactly apart from adding a bit extra...
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Reviewed on Dec. 15, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 15, 2007
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!!
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3 users found this review helpful
I was lucky enough to get this recipe from Koalagirl before it was published and I decided to...
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Reviewed on Apr. 30, 2008 by
cheepchick
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cheepchick
Apr. 30, 2008
These turned out well. I had to substitute white wine for the chicken stock but otherwise followed the recipe as written. I'm not sure if I liked the crackers in this but I loved the pepperoni! Thanks, K-Girl:o)
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1 user found this review helpful
These turned out well. I had to substitute white wine for the chicken stock but otherwise...
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Reviewed on Jan. 7, 2008 by
jeenjeenee
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jeenjeenee
Jan. 7, 2008
I made these for our Christmas Eve celebration and they were a hit. I used the gigantic stuffing mushrooms from Costco, which made for a showy platter. Instead of butter crackers I used French's Fried Onions (Cheddar flavored) and whirled them up to crumbs in my mini processor... I believed this really added that special somethin' somethin' to what was an already fantastic appetizer. Bravo, Koalagirl, for providing an excellent appetizer recipe!
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1 user found this review helpful
I made these for our Christmas Eve celebration and they were a hit. I used the gigantic...
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Reviewed on Dec. 29, 2007 by
andrea
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andrea
Dec. 29, 2007
I thought these were great! Only change I made was to add additional cheese on top!
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1 user found this review helpful
I thought these were great! Only change I made was to add additional cheese on top!
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Reviewed on Apr. 20, 2008 by Christie
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Christie
Apr. 20, 2008
So, when a person tells you "I just can't stay out of these mushrooms!!!" You know that it's good! I made this for some ladies at a Women's Bible Studay at Church and it was a HUGE hit! Thanks so much for this wonderful recipe. I also promoted this site to all of the ladies at Church!
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0 users found this review helpful
So, when a person tells you "I just can't stay out of these mushrooms!!!" You know that it's...
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Reviewed on Apr. 13, 2008 by Hondo17
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Hondo17
Apr. 13, 2008
Made these for the Super Bowl and should have made twice as many, these were outstanding, the first dish emptied.
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0 users found this review helpful
Made these for the Super Bowl and should have made twice as many, these were outstanding, the...
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Reviewed on Apr. 10, 2008 by GOSTREAKS
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GOSTREAKS
Apr. 10, 2008
I made half of this recipe and filled the mushrooms about 2 hrs. before baking and refrigerated them - worked fine. Followed the recipe as written and it was delicious.
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0 users found this review helpful
I made half of this recipe and filled the mushrooms about 2 hrs. before baking and...
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Reviewed on Mar. 26, 2008 by LMB27
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LMB27
Mar. 26, 2008
These were a hit! I had enough stuffing to make about 3 times as many mushrooms. Next time I'll buy more mushrooms to use. I also sauted the mushrooms before stuffing as someone else suggested. And added a bit of cheese on top. GREAT!
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