As promised in my last post, here is the recipe for pizza mushrooms!
Awhile ago I’d come across some Pin-spiration for pizza stuffed mushrooms that were pretty basic in their sauce-cheese-pepperoni combination. However the idea seemed like a pretty genius one, and only needed a bit of customization on my part. Of course I wanted to make my own pizza sauce, and for that I had a lightbulb moment in coming up with the idea to put some topping ingredients inside the sauce itself! So I created a basic tomato and tomato paste mixture but added some goodies like olives, thyme, and even anchovies! And as far as my favorite pizza topping, which is mushrooms, well that’s already covered in the base of the recipe! I also added carrots because Scott pretty much asks for carrots in everything I make. And we happened to have some wine in the fridge so, why not add that into the mix too? This sauce pretty much became a sort of “kitchen sink” pizza sauce, and it was definitely delish.
For the meaty filling I opted for sausage instead of pepperoni, just because I like it better, but also because it seemed better suited for stuffing into a mushroom cap. All in all, these cheesy guys make for a great party bite if you use smaller mushrooms; Or, if you bought jumbo “stuffing mushrooms” like I did, you may want to consider a knife and fork!
“Kitchen Sink” Pizza Sauce
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 2 small carrots, diced
- 1 28oz can crushed tomatoes
- 1 6oz can tomato paste
- 1/4 cup red wine
- 1/4 cup sliced black olives
- 1 or 2 anchovy filets, mashed into a paste with a fork
- 1 tsp dried thyme
- 1/2 tsp dried basil
- crushed red pepper flake, to taste (optional)
- salt, to taste
- 1 TBSP extra virgin olive oil
Heat the olive oil in a saucepan over medium heat. Add the garlic, onion, and carrots, and saute until soft, about 3 minutes. Add the tomatoes, tomato paste, wine, olives, anchovies and spices to the pot. Stir to combine.
Bring to a slow boil, then lower heat to a simmer. Add salt and crushed red pepper flake to taste. Cover and let simmer for 1 hour.
Stuffed Pizza Mushrooms
- 1 lb Italian pork sausage, not in casings
- 18-20 large white mushrooms, cleaned and de-stemmed
- grated mozzarella cheese
- fresh basil, chopped
- 1/2 tsp thyme
- extra virgin olive oil
Drizzle a little olive oil into a skillet over medium heat and saute the sausage until its cooked through. Remove from heat and set aside.
Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil and arrange mushroom caps, stem-side up. Spoon a little sauce into each mushroom, then top with sausage and cheese. When all your mushrooms are filled, bake for about 25 minutes.
Turn on the broiler and put the mushrooms in for 2-3 minutes, just until the cheese browns on top. Remove from the oven and top with some chopped basil and a little thyme. Serve warm.