Raise your hand if you love pizza. Yeah, my hand is up, too. But, when you are trying to cut down on gluten or carbs, the crust isn't something you want. I have seen pizzas on cauliflower cheese crust, on zucchini, even as dip. However, I wanted something a little different. So, I decided to turn one of my favorite pizza toppings into the "crust" instead. Yep, I made pizza stuffed mushroom caps. I mean, why not? You know what, I like it much better this way. They are so good. These in the picture are pepperoni, red onions, olives, but feel free to use any toppings you would like. Sausage and Peppers? Sure. Canadian Bacon and Pineapple? Delicious. Just Cheese? My daughter's favorite.
Confesssions of a Food Nerd Pizza Stuffed Mushrooms
1 lb mushroom caps, stems removed
1/2 cup of your favorite pizza toppings, diced (I used pepperoni, red onion, and black olives)
1/4 cup tomato sauce or crushed tomatoes
1 tsp pizza seasoning (or italian seasoning)
2 Tbsp parmesan cheese
1 cup mozzerella cheese
Preheat oven to 400 degrees.
Place mushroom caps on cookie sheet, set aside.
In a small bowl, mix together pizza toppings, pizza (or italian) seasonings, parmesan, and tomato sauce (this is your filling). Stuff mushrooms with filling (I stuff in as much as I can, I mean the best part of pizza is the toppings, isn't it?). Top each mushroom cap with mozzerella (you may have extra mozzerella or you may need more, that depends on how much cheese you like on your pizza). Bake in a 400 degree oven for 10-12 minutes or until the mushrooms are soft to the touch and the cheese is melted. Serve.
(Remember the bigger the mushroom caps the more toppings you can stuff inside)
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