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
- portobello mushroom caps, stems and gills removed: 4 piece
- reduced-fat Italian salad dressing: 1 Tbsp
- egg: 1 piece
- clove garlic: 1 piece (minced)
- salt and ground black pepper: (to taste)
- bag fresh spinach: 1 piece (10 ounce, chopped)
- pepperoni: 0.25 cup (chopped)
- Parmesan cheese: 0.25 cup (grated)
- mozzarella cheese: 0.25 cup (divided, shredded)
- seasoned bread crumbs: 0.25 cup (divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up. Dotdash Meredith Food Studios
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Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms. Dotdash Meredith Food Studios
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Beat egg, garlic, salt, and black pepper together in a large bowl. Dotdash Meredith Food Studios
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Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed. Dotdash Meredith Food Studios
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Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Dotdash Meredith Food Studios
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Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.
