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Recipe from Simpler Savory

The recipe

Healthy Low Carb Pizza Stuffed Mushrooms

Prep
10 min
Cook
15 min
Total
25 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
110

2× the original author values. Recipe yield: 6 servings.

calories
220

3× the original author values. Recipe yield: 6 servings.

calories
330
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 16 medium cremini or white button mushrooms — stems removed; caps wiped clean and dried well
  • 1 tablespoon olive oil — plus more for brushing if needed
  • 1/2 teaspoon kosher salt — divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup thick pizza sauce or marinara — low sugar; reduce if thin
  • 1 cup low-moisture part-skim mozzarella — shredded
  • 1/3 cup mini pepperoni — or regular slices quartered; turkey pepperoni optional
  • 2 tablespoons grated Parmesan cheese — plus more for serving
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 2 tablespoons fresh parsley or basil — chopped, for garnish
  • 2 tablespoons finely diced bell pepper — keep pieces tiny
  • 2 tablespoons chopped black olives — drained well
  • 1/4 cup finely chopped sautéed mushrooms — for double-mushroom flavor; drained

Instructions

  1. Place a rimmed baking sheet in the oven and preheat to 425°F (220°C) so the pan is hot when the mushrooms go on.
  2. Wipe mushroom caps with a barely damp towel, remove stems, and scrape any crowded gills to make space without hollowing fully.
  3. Toss caps with olive oil, 1/4 teaspoon salt, black pepper, and garlic powder until lightly coated.
  4. Arrange mushrooms cavity side down on the hot sheet and roast 5–7 minutes until edges tighten and moisture sheens off.
  5. Flip caps cavity side up and sprinkle remaining 1/4 teaspoon salt over them.
  6. Spoon about 1 teaspoon thick pizza sauce into each cap; avoid overfilling to prevent sogginess.
  7. Top with a pinch of mozzarella, tuck in mini pepperoni (or 2 quarters of regular slices), and sprinkle with oregano and a little Parmesan.
  8. Return to the oven and bake 6–8 minutes until cheese is melted and pepperoni edges begin to crisp; move to top rack briefly if you want more browning.
  9. Let mushrooms rest 2–3 minutes so the sauce thickens and the cheese sets.
  10. Finish with red pepper flakes, more Parmesan if desired, and chopped parsley or basil. Serve warm.
  11. For variety, mix minced olives into the sauce, add tiny diced bell pepper, or slip a thin jalapeño slice under the cheese. Keep add-ins small.

Notes

Cool completely, then store in a single layer in an airtight container up to 3 days. Reheat in the oven at 375°F on a parchment-lined sheet for 8–10 minutes to re-crisp, or in the air fryer at 350°F for 4–6 minutes. Microwave at 50–60% power for 45–60 seconds for speed (softer texture). Freezing is not recommended; mushrooms weep after thawing and lose texture.

Source: https://simplersavory.com/healthy-low-carb-pizza-stuffed-mushrooms/