The new cookbook, The “I Love My Instant Pot®” 5-Ingredient Recipe Book: , was the inspo for this 5-minute mushroom appetizer recipe. More than 175 recipes in there that save time and effort, plus they are all mindful of healthy eating too.  I asked the author for her top 3 favorite recipes, and the pizza stuffed mushrooms made the list.

Using the Instant Pot makes this mushroom appetizer quick and easy – they only cook for 2 minutes on low, for the perfect mushroom tenderness.  Of course, more traditional cooking methods can be used too, I would suggest conventional oven for 15 minutes at 400F (dish covered in foil) or microwave for 2 to 3 minutes (dish covered in plastic wrap). You just want the mushrooms to be tender, the sauce hot and the cheese melty.

One thing I would suggest if using the Instant Pot, is to invest in a steamer basket upgrade, like the Instant Pot Silicone Steamer Basket .I have this little number on order and I’m super excited about it because it should hold the mushrooms more securely than the wire basket that comes with the Instant Pot – and also keep fingers from burning after cooking. However, in the end, the little wire basket/tray does work – you just have to be more careful.

After popping off the stems of mushroom caps, cover the bottom of the “hole” with sauce – use your favorite pizza sauce, pasta sauce, or even sun-dried tomato pesto. Mmmm, doubled up and used sun-dried pesto in the center and Otomat Organic Spicy Veggie Sauce (no sugar added!) to set them in for dipping, dunking and slopping up.

Bonus – these delicious little bites of “pizza” are gluten-free by their nature, also low carb and also actually quite low-cal, using just little portions of cheese and pepperoni. If you are vegan, just make the appropriate swaps – use a dairy-free cheese and swap the meat for olives, peppers, faux sausage, or whatever!  I tweaked the ingredients and amounts a tad from the original pizza style stuffed mushroom recipe and got 46 calories per piece, with 1.4 net carbs, 3g protein, and 3.2g fat per mushroom (more or less, as mushroom sizes vary).

Remember, check out the new The “I Love My Instant Pot®” 5-Ingredient Recipe Book:  for more quick and easy Instant Pot recipes like these Instant Pot Stuffed Mushrooms. And, also visit the author @cavegirlcuisine on Instagram for more clean-eating ideas!

5 from 7 votes

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Pepperoni Pizza Style Stuffed Mushrooms for Instant Pot

Prep Time

5 mins

Cook Time

2 mins

Total Time

7 mins

 

Who needs a crust, when you've got delicious, bite-sized morsels of pizza goodness overflowing with sauce, melty cheese and pepperoni?! Gluten-free and low carb too!

Course: Appetizer, Snack

Cuisine: low carb

Keyword: instant pot, keto, low carb, mushrooms, pizza

Servings: 10 pieces

Calories: 46 kcal

Ingredients

• ½ cup jarred tomato-based pasta sauce
• 8- oz. whole baby bella Cremini mushrooms, stems removed
• 1/3 cup shredded Italian cheese blend or dairy-free Parmesan option
• 10 regular-sized pepperoni slices quartered
• 1 cup water
• 5 fresh basil leaves julienned
• Optional: red pepper flakes or other toppings

Instructions

1. Spoon sauce evenly into mushroom caps, to cover bottoms. Save any leftover sauce to warm up for dipping, dunking or drizzling after cooking. Push in some cheese, overflowing to the top. Add 4 of the quartered pepperoni pieces to each mushroom (or add alternative ingredients).
2. Pour water into Instant Pot. Place stuffed mushrooms in steamer basket., then insert basket carefully into pot. Lock lid, including pressure valve.

3. Set Manual or Pressure Cook button to 2 minutes and Pressure Level button to “low.”  When timer beeps, quick release pressure until float valve drops. Unlock lid.

4. Transfer mushrooms to serving dish, sprinkle with basil and serve with additional sauce, if desired.
5. Makes about 10 mushrooms.

Recipe Notes

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