spinach stuffed portobello mushrooms

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.