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My review
Spinach Stuffed Portobello Mushrooms
jen22
"Mix together spinach, pepperoni, and cheese for delicious easy appetizer."
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Ingredients
40 m servings 168 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- For vegetarian version use chopped red pepper instead of the pepperoni.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 168 calories; 10.7 g fat; 7.5 g carbohydrates; 11.3 g protein; 70 mg cholesterol; 591 mg sodium. Full nutrition
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Reviews
Read all reviews 125160 Ratings
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Most helpful positive review
5/11/2012
I’m happy to be this recipe’s first reviewer and to offer this glowing review. I LOVED these; however, I used them as a vegetable side dish, not as an appetizer. I altered the recipe only slig...
Most helpful critical review
10/2/2014
Great recipe! but what's even better...I had left over "stuffing" and mixed it with ground turkey, adding another egg, some Worcester sauce, salt and pepper to taste. Amazing turkey balls!!!!
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Newest
5/11/2012
I’m happy to be this recipe’s first reviewer and to offer this glowing review. I LOVED these; however, I used them as a vegetable side dish, not as an appetizer. I altered the recipe only slig...
6/12/2012
These were fantastic! I used salami instead of pepperoni and it was delicious. Also when draining the mushrooms after the first baking round, know that they're extremely full of juice and are fr...
2/15/2013
I want to say something before I review this recipe: I have never cooked in my life. Never anything more complicated than ramen noodles and Kraft macaroni and cheese. And I even messed those up ...
7/4/2012
These were delicious! I only made two but used the ingredients as written for four. I sauteed chopped onion and red bell pepper in a little olive oil until softened and translucent, then tossed ...
3/10/2014
AMAZING! So easy! I have made these 5x in the last 3 weeks. They re-heat really well too so you can make/bake ahead and then refrigerate and reheat. Best advise is after you chop the fresh spina...
7/9/2012
Love this recipie I picked it cause I had all the ingredents. Little did I know it would become a famiy favorite. I decided to steam the spinach first; chopped and drained it before adding to t...
5/27/2015
Great base recipe... I changed all the ingredients. Used feta cheese & rice combined with ground venison in a "mediteranian salsa" from WholeFoods. (Fresh parsley, lemon juice, kalamata olives, ...
9/4/2012
Yummy :) The stuffing has such a wonderful zesty flavor that marries perfectly with the mellow flavor of the mushroom. Very quick & easy to prepare. I served this as a main dish with sides of ...