Stuffed Mushrooms are classic party food and with all of the holiday parties happening right now, there is no better time to share my Pepperoni Stuffed Mushrooms with you!
Growing up, my mom always made some type of stuffed mushrooms for parties (she loves to host and entertain!) and my favorites were either the Crabmeat or Sausage Stuffed Mushrooms. While those are delicious and classic standby’s, lately we have been consuming a lot of pepperoni (my son is having a moment with it) and it occurred to me that good quality pepperoni would make an awesome stuffed mushroom filling.
- Try to find a good quality Pepperoni, free of nitrates and other food additives. If you live near a Whole Foods Market, you can buy Applegate Pepperoni from the deli, just ask for a chunk of it unsliced so you can chop it up in little pieces for this recipe.
- Make sure to use Almond Meal and NOT Blanched Almond Flour (Almond Meal is just finely ground raw almonds with their skins still on) as the coarse texture helps the filling hold together. I usually buy Almond Meal at Trader Joe’s but you can quickly make it in a food processor or high-speed blender by tossing in a handful of raw almonds. Just don’t process so long it becomes Almond Butter!
- To make this NUT-FREE, try subbing rice flour for the almond meal.
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Pepperoni Stuffed Mushrooms. Paleo, Gluten Free, Dairy Free and Weight Watchers Friendly
- 24 ounces medium white mushrooms approx. 24 mushrooms, cleaned, stems removed and finely chopped
- 3 tablespoons extra virgin olive oil divided
- 1 1/2 tablespoons Dry Marsala Wine
- 2 medium shallots finely chopped
- 1 medium stalk celery finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch crushed red pepper flakes
- 5 ounces pepperoni chopped into small pieces (see NOTES)
- 1/4 cup finely chopped flat leaf parsley
- 1/4 cup almond meal see NOTES
Clean mushroom caps by gently wiping with a damp paper towel. Turn over and gently rock or twist the stems out of each mushroom. Toss stems into a bowl and set aside.
In a small bowl, mix 1 1/2 Tablespoons olive oil with 1 1/2 Tablespoons Marsala wine. Pour over mushroom caps and toss to coat. Set aside.
Peel shallots and roughly chop. Cut celery into a couple small pieces. Toss both into the bowl of a food processor and process until finely chopped.
Scrape down sides, add in mushrooms stems and process until finely chopped.Remove to a mixing bowl.
Add parsley (mostly leaves) to food processor and finely chop until you have 1/4 cup measured.
Measure out 1/4 cup almond meal, spices and remaining 1 T olive oil.
Preheat oven to 325F. Heat a large frying pan over medium heat. Once hot, add 1 Tablespoon of olive oil and then chopped mushroom stem mixture along with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and pinch of crushed red pepper flakes. Sauté for 5 minutes, stirring occasionally.
Add pepperoni and continue cooking for an additional 5 minutes, stirring occasionally.
Remove from heat, add chopped parsley and almond meal and mix until well combined.
Arrange mushroom caps (top side down) in a shallow baking dish so they are nestled in next to each other.Use a small spoon to scoop the filling from the frying pan into each mushroom, patting down and stuffing so that each mushroom has a "mound" of tightly packed stuffing. Repeat until all mushroom caps are filled. You may be left with a couple teaspoons of filling.
Brush the mushroom caps around the stuffing with the remaining olive oil and place in the oven (uncovered) and bake for 40 to 45 minutes, or until stuffing is slightly brown on top. Serve and Enjoy!