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Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Decadent portobello mushrooms filled with spinach, pepperoni, Parmesan, and mozzarella, topped with crispy breadcrumbs.
Ingredients:
  • 4 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon reduced-fat Italian salad dressing
  • 1 egg
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 1 (10 ounce) bag fresh spinach, chopped
  • 0.25 cup chopped pepperoni
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup shredded mozzarella cheese, divided
  • 0.25 cup seasoned bread crumbs, divided
Instructions:
  • Heat your oven to 350°F (175°C).
  • Coat portobello mushrooms in Italian dressing and place them on a baking sheet, gill-sides facing up.
  • Bake in the preheated oven for about 12 minutes until tender, then carefully drain any collected juice from the mushrooms.
  • Whisk together egg, garlic, salt, and black pepper in a large bowl.
  • Combine spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs with eggs, stirring until well blended.
  • Evenly distribute the spinach mixture over the mushroom caps. Sprinkle the mushrooms with the remaining tablespoon of mozzarella cheese and tablespoon of bread crumbs.
  • Continue baking the mushrooms in the oven until the topping is golden brown and the cheese is melted, around 10 more minutes.

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