- 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
- 3 tablespoons seasoned bread crumbs, divided
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
03/15/2017
recipepes.com
spinach stuffed portobello mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
