Stuffed Portobello Mushrooms
Description
This cheesy stuffed portobello mushroom recipe has a flavorful filling made of spinach, pepperoni, Parmesan, and mozzarella, topped with bread crumbs.
Ingredients
•
4 large portobello mushroom caps, stems and gills removed
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1 tablespoon reduced-fat Italian salad dressing
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1 egg
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1 clove garlic, minced
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salt and ground black pepper to taste
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1 (10 ounce) bag fresh spinach, chopped
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1/4 cup chopped pepperoni
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1/4 cup grated Parmesan cheese
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1/4 cup shredded mozzarella cheese, divided
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1/4 cup seasoned bread crumbs, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up.
3
Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in 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 eggs until evenly mixed.
6
Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
7
Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.