Stuffed Portobello Mushrooms
Category: Mushroom recipes
Ingredients
- 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
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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.
- Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.
- 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.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
-
Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.
Cooking Time:
Source:
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