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Italian Stuffed Mushrooms

prep time: 20 minutes

total time: 35 minutes

Makes: 12 servings

Plump button mushrooms overflowing with smoked provolone chees, fresh red bell peppers and savory little bites of finely chopped Margherita® pepperoni.


  • 24 large button or crimini mushrooms (about 1 pound)
  • 2 tablespoons light or regular Caesar or Italian salad dressing
  • ½ cup finely chopped Margherita Sliced Pepperoni (from an 8 ounce package)
  • ¼ cup finely chopped smoked mozzarella or Provolone cheese
  • ¼ cup finely chopped drained bottled roasted red bell peppers
  • 2 tablespoons panko or dry breadcrumbs
  • ½ teaspoon dried oregano


  1. Heat oven to 350°F. Meanwhile, remove mushroom stems from mushrooms; reserve for another use. Brush dressing over mushroom caps; place stemmed sides up in a foil-lined 15 x 10-inch jelly roll pan.
  2. In a medium bowl, combine pepperoni, cheese, peppers, breadcrumbs and oregano; mix well.
  3. Spoon mixture into mushroom caps mounding as needed. Bake 15 to 18 minutes or until heated through. Serve warm or at room temperature.