Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed

Print this post Print this post    Email This Post Email This Post

Billy’s Funghi Riepieni (Stuffed Mushrooms) Recipe

These tasty mushroom appetizers are like a pepperoni mushroom pizza without the crust.

** This recipe is one of Peter Pezzelli’s family recipes provided at the end of Francesca’s Kitchen.

Prep: 15 minutes | Cook: 30 minutes | Servings: 6-8

mushroom recipes, tomato sauce, cheese


  • 18 large mushrooms or stuffing mushrooms
  • 1/2 stick pepperoni, chopped finely (1/4 cup)
  • 1 cup tomato sauce (canned puree)
  • 1/2 teaspoon red pepper flakes
  • Grated Parmigiano Reggiano cheese for garnish (Optional)


Clean mushrooms. Remove stems and chop very small. In bowl, mix chopped stem pieces, chopped pepperoni, tomato sauce, and red pepper flakes. Stuff mixture into caps of mushrooms. Place on baking sheet or sheet pan (can line with foil to avoid a mess). (I added Parmagiano Reggiano cheese to this recipe as a garnish). Bake in oven at 350°F for about 30 minutes. Mushrooms are done when they turn brown. Serve hot or at room temperature. To remove stems easily from mushrooms, take a sharp knife and cut around stem being careful not to pierce mushroom cap. Gently wiggle stem until it disconnects from cap.

Copyright © 2019 All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search

Author:   Category: appetizers  Tags: ,  

Feel free to add your ideas, comments or book review below.