Spinach Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms

55
jen22 0

"Mix together spinach, pepperoni, and cheese for delicious easy appetizer."

Ingredients

40 m {{adjustedServings}} servings 168 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • For vegetarian version use chopped red pepper instead of the pepperoni.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

55
  1. 71 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I’m happy to be this recipe’s first reviewer and to offer this glowing review. I LOVED these; however, I used them as a vegetable side dish, not as an appetizer. I altered the recipe only slig...

These were fantastic! I used salami instead of pepperoni and it was delicious. Also when draining the mushrooms after the first baking round, know that they're extremely full of juice and are fr...

These were delicious! I only made two but used the ingredients as written for four. I sauteed chopped onion and red bell pepper in a little olive oil until softened and translucent, then tossed ...