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I know I’ve mentioned this before, but I’m going to say it again. I LOVE THE HOLIDAYS!! Family, friends, and FOOD! I really love the food. While I thoroughly enjoy the main course and all the side dishes of the big holiday meal, appetizers are where my heart is!
This year I wanted to make something special for our holiday feasts. It had to be something pretty easy that would yield a pretty large quantity. It also had to be something that I knew everyone would love. Oh, and, I wanted to include Hormel Pepperoni, for my pepperoni loving husband! Pepperoni Stuffed Mushrooms it is!!
Since I rarely use recipes when I cook (I’m a “dash of this, smidgin of that, handful of this other thing” kind of cook) I knew I needed to do a test run. I wanted these to be absolutely perfect!
You start by washing and pulling the stems from the mushrooms. (Save 4-6 stems for the filling) I used large white stuffing mushrooms, but you could use baby bellas as well. Then I chopped up the Hormel pepperoni, and mushroom stems, minced the garlic and shredded the Pecorino Romano. Shredding the Pecorino Romano brought back so many memories of spending time in my Grandma Hootie’s basement kitchen (you know, all Italian grandmothers have a second kitchen in the basement!) I closed my eyes, and inhaled, and I was there, a little kid, eating homemade ravioli and meatballs!
I threw everything into a large mixing bowl with the salt, pepper, Italian bread crumbs and a bit of olive oil.
Then, I brought out my Nana’s old stoneware baking dish. I feel like she’s with me, or part of her is in the recipe when I use her pots, pans and utensils. Between the Pecorino Romano, and the baking dish, I felt like both my grandmothers were there, cooking with me!
Then I got to the filling! You don’t want to overfill as the mushrooms will shrink down a bit while baking, but you don’t want to skimp either! I topped the mushrooms with a bit of shredded mozzarella, and then drizzled olive oil on top.
- 30 Large stuffing mushrooms
- ⅓ cup Hormel Pepperoni-chopped
- ½ cup Italian bread crumbs
- ½ cup grated Pecorino Romano
- 2 cloves of garlic, minced
- Shredded mozzarella cheese
- ¼ cup Olive oil
- Salt & pepper to taste
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms, hold 4-6 stems aside, and chop those into small pieces (approximately ⅓ cup)
- Mince garlic, chop pepperoni into small pieces)
- In a large bowl, combine bread crumbs, Hormel Pepperoni, Pecorino Romano, chopped mushrooms stems, garlic, salt and pepper, and 2 tablespoons olive oil.
- Coat a baking dish with olive oil, and arrange mushrooms caps in the dish.
- Scoop the filling into the mushrooms.
- Stop with shredded mozzarella.
- Drizzle olive oil over the mushrooms.
- Bake until the mushrooms are tender and the filling is a light golden brown.
I brought a few over to my parents and grandma, to taste test. My dad ate 4, so I’m pretty sure he loved them! And the best compliment of all came from my Grandma Hootie. She said “This is a real Italian recipe!” and that they tasted exactly the way my Nonni used to make them! A wonderful compliment!
The Hormel Pepperoni really added a nice layer of flavor to these stuffed mushrooms, and it was definitely a hit with my family! I cannot wait to bring these to our holiday get-togethers!
Right now you can save $1 when you buy any two (2) packages of HORMEL® Pepperoni! You can grab the coupon HERE
Do you have a special pepperoni recipe that you share with your friends and family over the holidays?