Button mushrooms become bite-size pizza bases in this simple sheet-pan recipe. Pizza sauce, mozzarella, mini pepperoni, and oregano fill the caps before baking, while chili flakes and parsley finish them after they leave the oven.
Ingredients
- 1 pound button mushrooms, roughly the same size
- 1 cup pizza sauce or marinara sauce
- 1 cup reduced-fat shredded mozzarella cheese
- Sliced nitrate-free mini pepperoni, as desired
- 2 teaspoons dried oregano
- 1 teaspoon chili flakes
- Freshly chopped parsley
- Sea salt and pepper, to taste
Instructions
- Preheat the oven to 450°F and line a large sheet pan with parchment paper.
- Wipe the mushrooms with a damp paper towel or mushroom brush. Remove the stems and place the caps on the prepared pan.
- Season the mushrooms with sea salt and pepper.
- Fill each cap with a spoonful of pizza sauce, grated mozzarella, and a few mini pepperoni slices, as desired.
- Sprinkle the filled mushrooms with the dried oregano.
- Bake for 15–18 minutes, until the cheese is melted and the mushrooms are tender.
- Finish with the chili flakes and freshly chopped parsley.
Choosing mushrooms of a similar size helps them cook at the same rate. Remove the stems carefully so the caps remain intact and can hold the sauce and toppings.
