Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Yield::4 stuffed mushrooms
Ingredients
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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
Preheat the oven to 350 degrees F (175 degrees C).
Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up.
Dotdash Meredith Food Studios
Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.
Dotdash Meredith Food Studios
Beat egg, garlic, salt, and black pepper together in a large bowl.
Dotdash Meredith Food Studios
Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.
Dotdash Meredith Food Studios
Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
Dotdash Meredith Food Studios
Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.
Cook’s Note
For a vegetarian version, I use chopped red pepper instead of pepperoni.