Spinach Stuffed Portobello Mushrooms

This portobello stuffed mushroom recipe is made with a flavorful filling of pepperoni, spinach, Parmesan, and mozzarella, topped with bread crumbs.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 168 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Beat egg, garlic, salt, and black pepper together in a large bowl. Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.

Step 5

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

Step 6

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