Spinach, Pepperoni and Parmesan Stuffed Portobello Mushrooms

by Sheryl

Prep time:15 mins | Cooking: 25 min | Total: 40 min | Servings: 4 | Yield: 4 servings

I am a fan of various kinds of varieties nowadays, and find mushrooms in everything, from the risotto, pasta, to burgers, even roasted, and “filled with gills.” Since mushrooms nowadays are a must-have in my pizza, I have been inspired by this funky and whimsical little stuffed portobello mushroom recipe that brings the pizzas into a cap.

Since the mushrooms can be some “acquired taste” by other people and children, in particular, it can be a great way to prepare them in a special and tasty manner, with ingredients reminding them of other foods they enjoy. Not just a tasty and quick weekend meal, these stuffed portobello mushrooms are a fun turn to a classic pizza.

Ingredients:

(4 large) portobello mushroom caps (stems and gills fully remove)
1 tbsp reduced-fat Italian salad dressing
(1) egg
(1) clove garlic, minced
(1) pinch salt and ground black pepper
1 (10 oz) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tbsp seasoned bread crumbs, divided

Directions:

1. Preheat oven at about 350 degrees F (175 degrees C)

2. Brush with Italian dressing both the sides of each portobello mushroom cap. On a baking dish, arrange the mushroom and gill sides up.

3. In a preheated oven, bake it for 12 minutes until tender. Drain any of the juice that forms in the mushroom.

4. In a large bowl, beat egg, garlic, salt, and black pepper.

5. Stir the spinach, pepperoni, Parmesan cheese, 3 tbsp of mozzarella cheese, and 3 tbsp of bread crumbs into the eggs until mix evenly.

6. Divide the spinach mixture over the mushroom caps, then sprinkle it with the remaining 1 tbsp of mozzarella cheese and a tbsp of bread crumbs. Return the mushrooms to the oven.

7. Continue baking until the topping turns golden brown and the cheese melts for 10 minutes more.

Note:

Use chopped red pepper rather than pepperoni for the vegetarian versions.

Nutrition Facts:

Per Serving: 168.2 calories; 70.4 mg cholesterol; 590.5 mg sodium; 11.3 g protein; 7.5 g carbohydrates.

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