Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms feature tender, pre-baked caps packed with a flavorful blend of chopped spinach, pepperoni, Parmesan, and mozzarella, then topped with seasoned crumbs for a toasty crunch. Savory, garlicky, and cheesy with a hint of pepperoni spice, they’re great as a hearty appetizer or a satisfying side for weeknights or casual gatherings.
- Prep15 mins
- Cook25 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Brush both sides of the portobello mushrooms with Italian dressing. Place the mushrooms on a baking sheet, gill-sides up.
- 3
Bake in the preheated oven until tender, about 12 minutes. Pour off any juices that collect in the mushrooms.
- 4
Whisk the egg, garlic, salt, and black pepper together in a large bowl.
- 5
Stir the spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly combined.
- 6
Divide the spinach mixture over the mushroom caps; sprinkle the mushrooms with the remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
- 7
Return the mushrooms to the oven; bake until the topping is golden brown and the cheese is melted, about 10 minutes more.
- Calories 283.92 kcal Moderate
- Protein 16.74 g Good Source
- Carbs 22.7 g Moderate
- Total Fat 14.61 g Moderate
- Saturated Fat 6.22 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 87.51 mg High
- Sodium 803.61 mg High
- Fiber 4.54 g Moderate
- Sugar 6.27 g Moderate
- Added Sugar 0.9 g Low Source
- Calcium 377.93 mg Good Source
- Iron 2.81 mg Moderate
- Potassium 732.51 mg Moderate
- Vitamin A 778.52 mcg_rae Good Source
- Vitamin C 22.82 mg Good Source
- Vitamin D 0.73 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄