Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushroom caps , stems and gills removed
• 1 tablespoon reduced-fat Italian salad dressing
• 1 large egg
• 1 clove garlic , minced
• salt and ground black pepper to taste
• 1 bag fresh spinach , 10 ounce
• 0.25 cups chopped pepperoni
• 0.25 cups grated Parmesan cheese
• 0.25 cups shredded mozzarella cheese , divided
• 0.25 cups seasoned bread crumbs , divided

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up.

3. 3

   Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.

4. 4

   Beat egg, garlic, salt, and black pepper together in a large bowl.

5. 5

   Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.

6. 6

   Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.

7. 7

   Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.