This stuffed portobello mushroom recipe combines fresh spinach pepperoni cheese and seasoned bread crumbs for a delicious easy filling Serve as an appetizer or hearty side dish
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
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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