RecipeMaster

Stuffed Portobello Mushrooms

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.

Submitted by jen22

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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 (10 ounce) bag fresh spinach, chopped
  • *¼ cup chopped pepperoni
  • *¼ cup grated Parmesan cheese
  • *¼ cup shredded mozzarella cheese, divided
  • *¼ cup seasoned bread crumbs, divided

Directions

Step 1

Set your oven to 350°F (175°C).

Step 2

Coat both sides of the portobellos with Italian dressing. Place them onto a baking tray with their gill sides facing upward.

Step 3

Roast in the heated oven for approximately 12 minutes until they soften. Pour out any liquid that has collected inside the mushrooms.

Step 4

Whisk the egg, garlic, salt, and black pepper together in a large mixing bowl.

Step 5

Combine the spinach, pepperoni, Parmesan, 3 tablespoons of mozzarella, and 3 tablespoons of breadcrumbs into the egg mixture until thoroughly incorporated.

Step 6

Distribute the spinach mixture evenly over each mushroom; finish by topping with the remaining mozzarella and breadcrumbs.

Step 7

Place the mushrooms back into the oven and continue baking for around 10 minutes until the cheese is bubbling and the topping is golden brown.