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 slightly – the uncooked spinach is so bulky I knew it would be a problem filling the mushrooms caps, but microwaving it briefly until it was slightly wilted took care of that issue handily. Since I was serving this as a side dish I was tempted to omit the pepperoni and I’m so glad I didn’t – the flavor it contributed was distinct, delicious and would have been missed. These were meaty, substantive and flavorful, not to mention an attractive and inviting statement on the dinner plate.
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 by overcooking the noodles to be absolutely sure they were done.
I am getting married in a month and I somehow agreed to cook dinner for my fiancee for Valentine's day. I was so worried about what I would cook. I joked that it would be fish sticks marinated in Spaghettios, but I was really nervous about making something edible.
I found several recipes here and decided to go with this one. I didn't really know what I was doing, but I bought each item and set down in the kitchen to get to work. The recipe is straightforward, simple, easy enough for a novice and incredibly delicious. She was so proud of me and so impressed and it was a wonderful Valentine's Day dinner. I'm attaching a picture (but it was taken after she had already cut the portobello in half).
Thank you so much to whoever created this and thank you allrecipes.com for making it so accesible. I can't believe I made something actually edible by humans, and in fact deliciously so! You made Valentine's Day awesome for us!
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 fragile from being cooked. I'd recommend a turkey baster to remove the juices and not break the mushroom edges trying to pour it out. Otherwise fantastic recipe!
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 the raw spinach on top to wilt it down a bit. Added all the other ingredients, mixed and topped the portabellas. Worked out great. I baked for slightly longer than the amount of time written to get the mozzarella on top to brown slightly. Thanks for this recipe. I'll be making it often. BTW we used this as a main course.
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 spinach put it in the microwave for 45 seconds to let it wilt a little. Then mis with all the other ingredients. I also used thinly sliced Peppered Salami chopped up... so tasty!
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 the mix.
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 rice and garlic green beans (from this site as well). Note:probably best to add less salt for seasoning since pepperoni and cheese can be pretty salty on their own.
These were AMAZING! Loved every bite and so did my picky husband! The only thing I changed was the pepperoni...I used cooked bacon instead, because I had it leftover from another recipe. I also used chopped onion and did not sauté it first. It was perfect, and the flavors were wonderful!
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 sundried tomatoes & Feta) I also made little aluminum foil "rings" as a base to set the mushrooms onto. (This keeps them from getting as soggy in the pan. It elevated them from sitting in the juices.) And I brushed them with garlic butter instead of dressing.
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!!!!
