I am a true lover of fresh mushrooms. They don’t even have to be anything fancy– the humble white button mushroom will do. I will eat them in a boat. I will eat them with a goat. Just kidding. I don’t think I could eat them in a boat– I’d get sea-sick.
This is the perfect combination of mushroom, melty-cheese, and pepperoni. I use turkey pepperoni, widely available, because it is so much lower in fat. I found mini-pepperoni slices the other day, and these are a perfect fit for the stem-cavity of the fresh mushroom. If you can’t find mini, just slice up the larger slices into small pieces. The mushrooms will still have the pop of freshness as you bite, since you have not yet cooked them long enough to soften them. Perfect! This snack can be ready so quickly that it is worth keeping the (3!) ingredients on hand.
Place a (6-inch) square of parchment paper on top of a sheet-pan. Clean five button mushrooms (brush off any dirt with a clean towel or napkin.) Pop off the stems and discard or save for another use. Lay the mushrooms stem-cavity-up on top of the parchment paper.
Stuff each cavity with small pieces of turkey pepperoni. Top each mushroom with shredded mozzarella cheese. Turn your oven to broil, and place the pan in the oven, at least 5 inches below the broiler element. Watch carefully as the cheese melts and begins to turn golden. Remove when they are done to your liking, 3 to 5 minutes.
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