Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Total Time
1h 7m
17m prep · 50m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

This stuffed portobello mushroom recipe combines fresh spinach, pepperoni, cheese, and seasoned bread crumbs for a delicious, easy filling. Serve as an appetizer or hearty side dish.

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.

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Nutrition Facts

Per serving

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