Pesto-Stuffed Mushrooms

Ingredients:
  • 14oz jar of Classico Traditional Pizza Sauce – or pizza sauce of your choice
  • One large onion – Diced
  • One green pepper – Diced
  • 1 tbs butter
  • 24oz White Mushrooms – Medium to Large
  • 4oz Pepperoni – I use Hormel
  • 22oz Pesto – I use Sam’s Club (Members Mark Brand). You will actually use a little over half of this jar – 11-14oz.
  • ½ – ¾ cup grated parmesan cheese
  • 16oz Mozzarella Cheese
  • One bunch of green onions – thinly sliced
Instructions:
  • Spread 14oz jar of Pizza Sauce in the bottom of a casserole that is large enough to hold the 24oz of mushrooms
  • Add a little water to the jar and shake it up then pour into the casserole (so you get all of the great sauce)

  • Dice one large onion and a green pepper
  • Fry in one tbs butter until translucent

 

  • Add the cooked onion/green pepper mixture in the casserole with the pizza sauce

  • Cut 4oz of Pepperoni into quarters

  • In the same pan you used to fry the onions/green peppers, fry the pepperoni until it’s crispy.

  • Pepperoni is really greasy (like bacon).
  • The purpose of this step is to get rid of as much grease as you can from the pepperoni.

  • Strain the crispy pepperoni from the grease and place it on a paper towel to remove as much grease as possible.

  • Here’s a sample of the grease that will be left after frying the pepperoni—Yuch!
  • Discard the grease.

  • Add the crispy pepperoni to the onions/green peppers and pizza sauce in the casserole.

  • Mix the concoction together so the ingredients are evenly dispersed on the bottom of the casserole

  • Sprinkle approximate ¼ cup of grated Parmesan Cheese on top of the mixture.

Now for the mushrooms!

  • Remove the stems from the mushroom caps.

  • Gently clean the caps with a damp paper towel.

  • Lightly brush the caps with olive oil—Tops…

  • And bottoms

  • Place the mushroom caps in the casserole.
  • Using a spoon, fill each cap with Pesto.

  • Be as generous as you like!

  • Sprinkle the pesto on each mushroom cap lightly with Parmesan Cheese.
  • Cook the mushrooms in a 375 degree oven for 25 minutes.
  • Leave the oven on.

  • Remove the casserole from the oven and use pieces of paper towel to remove as many pools of oil from around the mushrooms as you can.

  • This shows an example of the oily paper towels I had when I removed the oil from this casserole.

  • Most of the oil removed.

  • Thinly dice some green onions.

  • Sprinkle approximately 16oz of Mozzarella Cheese on top of the mushroom caps—covering the top of the casserole.
  • Sprinkle the chopped green onions lightly over the cheese.
  • Sprinkle lightly with Parmesan Cheese if you like.
  • Cook in the 375 degree oven for 10–15 minutes more until cheese is completely melted.

 
  • Remove from the oven and let it cool for a few minutes before serving.




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