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Spinach and Pepperoni Stuffed Portobellos

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Spinach and Pepperoni Stuffed Portobellos
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
  • 1/4 cup seasoned bread crumbs, divided
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius).
2
Next, take a mushroom and brush both sides of it with Italian dressing. Place the mushroom on a baking sheet, making sure its gill-sides are facing upwards.
3
Then, bake the mushroom in the preheated oven until it becomes tender and soft. This should take around 12 minutes.
4
After that, remove the mushrooms from the oven and drain any excess liquid that may have accumulated during cooking.
5
Now, in a separate bowl, whisk together an egg, some minced garlic, salt, and black pepper until well combined.
6
Then, add a handful of spinach, some sliced pepperoni, grated Parmesan cheese, 3 tablespoons of mozzarella cheese, and a generous amount of bread crumbs to the egg mixture. Mix everything together until it's evenly distributed.
7
Divide the spinach mixture over the mushroom caps, and sprinkle the remaining 1 tablespoon of mozzarella cheese and some bread crumbs on top.
8
Return the mushrooms to the oven, and bake until the topping is golden brown and the cheese is melted. This should take around 10 minutes more.
9
Finally, remove the mushrooms from the oven and serve hot.