Name: Inside-Out Pizza Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 cremini or button mushrooms; 4 mozzarella balls (cut in half); 1 to 2 thin slices prosciutto; 1/2 cup Don Pepinos Pizza Sauce (about 1 teaspoon per mushroom + extra for dipping); Hot honey (for drizzling)

Prep Time 10

Cook Time 20

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Inside-out pizza stuffed mushrooms are made with cremini mushrooms filled with melted mozzarella cheese, then topped with pizza sauce, crispy prosciutto, and a drizzle of hot honey. The prosciutto and sauce bring the salty, savory side, and the hot honey rounds out the flavor with a little sweet heat.

a close up of inside out stuffed pizza mushrooms on a white plate

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These are my favorite appetizers to make, they are light, low-carb, and simple to put together. While most stuffed mushrooms pack everything inside and bake it all together, these are different. The cheese, which fits perfectly in the mushroom, goes in first, and the sauce goes on after baking, so the mushrooms stay firm and the sauce tastes fresh. The prosciutto crisps in the same pan with the mushrooms while the cheese melts. They’re ready in about 20 minutes with five ingredients, making them easy to pull together for game day, a holiday party, or pizza night when you want something to snack on while the pizza bakes.

Recipe Highlights

Five ingredients: mushrooms, mozzarella, prosciutto, pizza sauce, and hot honey.
Quick: Ready in about 30 minutes on one sheet pan.
Texture: Pre-baking and blotting the mushrooms keeps them from getting soggy, while adding the sauce after baking keeps it bright and prevents it from soaking in.
Versatile: Swap the topping, base, or the finish, and you’ve got a different appetizer.

a picture of the ingredients needed to make pizza stuffed mushrooms

Ingredient Notes

Mushrooms: Cremini or white button mushrooms both work. Cremini have a little more flavor. Medium-sized to large mushrooms, and wipe them with a damp paper towel instead of rinsing, since they soak up water.

Mozzarella balls: Cut them in half so each one fits neatly in a mushroom cap. If you don’t have mozzarella balls, you can use small cubes of fresh mozzarella, too.

Prosciutto: Thin slices crisp up fastest. Pepperoni is an easy swap if that’s what you have.

Pizza sauce: Pizza sauce is usually thicker than marinara sauce, which is important in this recipe; you don’t want it to slide off the mushrooms. I like to use Don Pepino’s pizza sauce because it’s thick enough to stay on top.

Hot honey: Store-bought is fine. If you don’t have any, warm a little honey with a pinch of red pepper flakes.

How To Make Inside Out Pizza Stuffed Mushrooms

Wipe the wWipethe mushrooms clean with a damp towel; remove the mushroom stems. Line a baking sheet with parchment paper.
Arrange the mushrooms on the baking sheet and bake them until they release excess water. Then blot them dry with a paper towel. Don’t skip the blotting, because this step keeps them from getting soggy.
Arrange the mushrooms on the baking sheet and bake them until they release excess water. Then blot them dry with a paper towel. Don’t skip the blotting, because this step keeps them from getting soggy.
Tuck half a mozzarella ball into each mushroom, then place the prosciutto around the edge of the pan so it can crisp up while the mushrooms finish cooking. Bake until the cheese is melted.
Break the crispy prosciutto into pieces. Finish each mushroom with a small spoonful of sauce, a piece of prosciutto, and a drizzle of hot honey. Serve with extra sauce on the side for dipping.

Make It Your Way

If you break this recipe down into pieces: Base, Topping, Filling, Sauce and finish. The possibilities to change it up are endless. Here are a few quick suggestions:

Base: Zucchini slices, eggplant slices, wonton wrappers, tortillas, or pizza dough pressed into a mini muffin tin.
Topping: Swap the prosciutto for mini pepperoni or a little crumbled cooked Italian sausage, cooked bacon, diced ham or diced red onion and olives. Think about any of your favorite toppings.
Filling: Swap the mozzarella with cream cheese, cheddar cheese, goat cheese or your favorite cheese.
Sauce: Use pesto instead of pizza sauce, or try salsa for a Mexican version.
Finish: Add fresh basil or a sprinkle of parmesan cheese. For heat without the sweetness, skip the hot honey and use a pinch of red pepper flakes. Or, for sweetness without the heat, use just honey.

When I make these for a crowd, I use a variety of toppings: some have crispy prosciutto, some have pepperoni, and others have olives and onion. I drizzle hot honey over all of them, and it’s the ingredient everyone loves.

How to Store Leftover Insideout Pizza Bites

These are best served warm, right out of the oven, while the prosciutto is still crispy. Leftovers keep in the fridge for up to 2 days in an airtight container. Reheat them in the oven at 375°F for a few minutes, not the microwave, which makes them watery. Add a fresh drizzle of hot honey after reheating.

Tip! To get ahead for a party, pre-bake and blot the mushrooms earlier in the day and keep them in the fridge. Right before serving, fill them and do the second bake.

Delicious pizza stuffed mushrooms garnished with basil on a white plate.

Serving Suggestions

Set them out on a platter with toothpicks as a party appetizer. They’re also perfect to serve with a charcuterie spread, like this Mediterranean charcuterie board.