1 lbs of mushrooms, cleaned and de-stemmed.
6 oz. full fat cream cheese
25-30 pieces of pepperoni
1 cup shredded pepperjack cheese
2 heaping Tbsp pizza seasoning
1/2 Tbsp salt
1 tsp pepper
(Keep the stems, or chunk them…your call. No need for them in this recipe.)
Clean and de-stem the mushrooms. Place mushroom caps, open side down on a paper towel for at least an hour (the longer the better, unless you want to dry them).
Add remaining ingredients to a food processor, scraping down the sides until the pepperoni is finely chopped up and evenly distributed.
Fill mushrooms. It’s easiest to do this with your fingers, the mixture is too thick for a piping bag, and really even a spoon. I usually roll a log-ish type roll in my hands and then break off pieces and push them down into the caps.
Bake at 375 for 40 minutes, or 350 for an hour to an hour and fifteen minutes (I prefer the longer cooking time, but the shorter one works in a pinch.)
Bring to any event and watch your plate get licked clean…or make them for dinner and prepare to Eat. Them. All.