Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 stuffed mushrooms
Ingredients
4largeportobello mushroom caps, stems and gills removed
1tablespoonreduced-fat Italian salad dressing
1largeegg
1clovegarlic, minced
salt and ground black pepper to taste
1(10 ounce) bagfresh spinach, chopped
¼cupchopped pepperoni
¼cupgrated Parmesan cheese
¼cupshredded mozzarella cheese, divided
¼cupseasoned bread crumbs, divided
Directions
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.
Dotdash Meredith Food Studios
Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
Dotdash Meredith Food Studios
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, I use chopped red pepper instead of pepperoni.
Nutrition Facts (per serving)
| 162 | Calories |
| 9g | Fat |
| 11g | Carbs |
| 10g | Protein |
