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
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.
Ingredients
1 egg
1 clove garlic, minced
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
¼ cup chopped pepperoni
4 large portobello mushroom caps, stems and gills removed