Pepperoni Cheese Stuffed Mushrooms

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.

Enjoy!

Warm Cheesey Mushroom Stuffed Mushrooms

3 tablespoons butter
10 oz Portobello/shitake mushrooms, food processed chopped
16 oz shitake or button mushroom caps, wiped and stems removed
1 small onion, chopped finely
2-3 Cloves Garlic, chopped
1 cup sour cream
1/2 teaspoon lemon juice (optional)
1 pinch salt and pepper to taste
1 cup Grated Parmesan cheese
Mozzarella Cheese for topping
Parsley for Garnish

Directions
Preheat oven to 375 degrees F. Parboil mushroom caps until tender. Melt the butter in a skillet over medium heat. Stir in the chopped mushrooms and onion, and cook until tender. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, 1 c. of parmesan cheese and season with salt and pepper. Scoop into whole mushroom caps and top with remaining Mozzarella Cheese. Bake 15 minutes in the preheated oven, until bubbly.