PIZZA STUFFED BABY PORTOBELLO MUSHROOMS

Steps:

• Portobello Mushrooms - Wash, cut out stems, and set aside to dry.
• Add room temperature cream cheese, 5 teaspoons butter, Parmesan cheese, and blue cheese (opt) to a pot on low heat. Cook just until all melts together and mix well. Just a few minutes. Set aside and let it cool to room temp... will be lumpy.
• Pepperoni - Chop if they are the regular kind (I buy the minis). Cook in a skillet just until crisp on the edges, drain, and damp oil off. (I cook them so the oil doesn't saturate the cream filling while baking).
• Add 2 teaspoons of garlic and butter to the skillet and sauté for just a few minutes.
• Turn off the heat add mushroom caps. Coat the caps with butter and garlic sauce.
• Turn oven 350. Place caps on a baking sheet. Fill caps with cream mixture.
• Top with pepperoni and sliced fresh basil... and other pizza toppings like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional).
• Place in oven for 10-15 mins.
• Picture of a kid-friendly stuffed mushroom version. (If you don't like cream cheese filling you can stuff them with mozzarella cheese and pizza topping - it's your choice you are the star chef.)