Spinach Stuffed Portobello Mushrooms Recipe

Name: Spinach Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup chopped pepperoni; 1/4 cup grated Parmesan cheese; 1/4 cup shredded mozzarella cheese, divided; 3 tablespoons seasoned bread crumbs, divided

Servings: persons

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
1/4 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

1
Preheat oven to 350 degrees F (175 degrees C).
2
Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
3
Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
4
Beat egg, garlic, salt, and black pepper together in a large bowl.
5
Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
6
Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
7
Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large portobello mushroom caps, stems and gills removed, 1 tablespoon reduced-fat Italian salad dressing, 1 egg, 1 clove garlic, minced, and more.

Yes, Spinach Stuffed Portobello Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Stuffed Portobello Mushrooms

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