The Best Stuffed Mushrooms! Always delicious, super easy recipe

It’s December 1st so holiday prepping is in full swing now! Sure, I do a little black Friday shopping and my daughter would love it if we broke it out every single piece of Christmas decorations we own the day after Thanksgiving….but I prefer to wait at least until Dec. 1st to really start the Christmas. Although, since we do host Christmas Eve it probably wouldn’t be a bad idea to get started earlier. Maybe I should listen to my 6 year old??

Hosting Christmas Eve 

This will be our third year hosting Christmas Eve.  Both my husband and I have parents who hosted Christmas Eve, so we feel as though it’s been passed down to us, its very special to us. Plus, our families actually really get along! It just made sense for us to take it over at some point and once the twins were born it seemed like the right time.  There was no chance of us going out for their first Christmas. If you were ever curious, yes, it’s way easier hosting Christmas Eve than taking 4 kids, 4 and under, out of the house…to make two stops no less!

This year I’ll be blogging along through all the planning leading up to the big day.  Follow along to see what food I’ll be serving, gift ideas (including my favorite DIYs), how I’m decorating and whatever else helps this mom of four plan for Christmas Eve (and day!)

First up, my all time favorite appetizer.

The absolute Best Stuffed Mushrooms ever!

I’m not joking. People go nuts for these! Every time I make them, whether at our house or bringing them somehwere, not only do they all get eaten (ALWAYS) but I never even get one!  For that reason, I usually make my own stash 😜 

 When I smell these cooking and taste them, all my wonderful memories from Christmas’ past come back. This was a recipe my Grandfather made, then my mother made and now I make them. It is my most cherished recipe, and I’m pretty sure I’ve perfected it!

This recipe is for a dozen. If you want to make more you can add more green pepper and pepperoni but I would still start with these measurements for the broth, breadcrumbs and parmesan and then add more to get the right consistency. The most I’ve made at one time was 4 dozen. If you have any questions please feel free to leave them in the comments below!

STUFFED MUSHROOMS 

Ingredients 

• Mushrooms (remove stems to chop up and add to stuffing mixture)
• Pepperoni (I buy the 5 oz. bag of sliced and use half of that, chopped as small as I can)
• 1 stick of butter
• 1/4 of a Green pepper (chopped up)
• 1 cup Chicken broth 
• Bread crumbs (start with 1 cup)
• Parmesan cheese (start with a 1/2 cup)

1.  Clean mushrooms and remove stems. Save the stems, chop up and save to add to stuffing mixture 
2. In large sautee pan, melt stick of butter on Med heat.
3. Add chopped pepperoni and cook for 5 minutes. 
4. Now, add chopped green pepper and cook for 5 minutes or until soft. Then add mushroom stems. 
5. Stir the mixture and cook on Med heat for a few more minutes. 
6. Add in broth.  And allow that to come to a boil then lower heat and simmer for 5 minutes. 
7. Remove from heat and add breadcrumbs and parmesan.  Stir well. Chances are you’ll need to add more, this part is just getting the right “stuffing” consistency. 
8. Once your stuffing is ready line your mushroom caps on a baking sheet. Use a tablespoon to scoop your stuffing into caps. 
9. Bake at 350° for 45 minutes. 

I’ve made them ahead and heated them up countless times. They are always delicious and no matter how many I make, its never ever enough!! 

With my husband being Gluten Free I use gluten free panko breadcrumbs often now. No one has ever noticed the difference! Below is my favorite for Gluten free breadcrumbs and I have tried them all!

I recently purchased one of these Ninja choppers…life changing!! I highly recommend getting one! You’ll wonder how you lived without it!

If you try this recipe, let me know how it turns out!! And, as always, I am here to help! Leave any questions in the comments below!!