Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
705
Calories
23g
Protein
19g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ lb. pkg. mushrooms
- ⅛ cup butter (divided)
- ⅓ cup onion, chopped
- 1 clove garlic, minced
- ⅓ cup pepperoni slices, chopped
- ⅓ cup shredded mozzarella cheese
- ½ t. Italian seasoning
- ⅓ cup seasoned bread crumbs
Directions
1
Clean mushrooms; remove and chop stems. Dip mushroom caps into 2 T. melted butter; arrange on baking pan and set aside. Saute chopped stems, onion and garlic in remaining 2 T. butter until tender. Remove from heat; stir in pepperoni, cheese, seasoning, and bread crumbs and mix well. Spoon into mushroom caps; bake at 350 for 15 minutes or until hot. Serve with garlic bread sticks and a marinara sauce for dipping. Makes about 2 dozen.
Recipe sourced from
fandom