Mini-Mushroom Pizza Recipe

written by Chef Amanda 1st October 2015


mini-mushroom recipe

From mushrooms to spicy pepperoni pizza finished off with a decadent chocolate tart, Chef Amanda shows you how to whip up a yummy storm in your kitchen this month.

If you think stuffed mushrooms are bland, you’ll find these a welcome change of pace since the flavours are quite robust. They are equally
good right out of the oven or at room temperature, and make a nice hors d’oeuvre option for non-meat eaters.

Serves 4


  • 1/2 cup red bell peppers, diced
  • 1/2 cup pitted green olives, diced
  • 1/2 cup Sharp Cheddar or Parmesan cheese, freshly grated
  • 3 tablespoons breadcrumbs
  • 4 tablespoons sun-dried tomato pesto
  • 2 spring onions, white parts only, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon fresh thyme
  • 1/4 cup fresh basil leaves, finely chopped
  • 400g Portobello mushrooms, cleaned and stemmed
  • 4 sprigs fresh thyme, roughly chopped (optional, for garnish)


  1. Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix together the red bell peppers, olives, cheese, breadcrumbs, pesto, spring onions,
    garlic, olive oil, salt, pepper, thyme and basil.
  3. On the baking sheet, arrange the mushrooms, gill side up.
  4. Spoon the filling into the mushroom cavities, mounding it slightly.
  5. Bake until the mushrooms are tender, about 20 minutes.
  6. Transfer the mushrooms to a serving platter, sprinkle with fresh thyme, if using, and serve.

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