Rating: 4.5 stars 4.6
265 Ratings
  • 5 star values: 190
  • 4 star values: 60
  • 3 star values: 13
  • 2 star values: 0
  • 1 star values: 2

This portobello stuffed mushroom recipe mixes together spinach, pepperoni, and cheese for a delicious, easy appetizer.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in 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 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; bake until topping is golden brown and cheese is melted, about 10 minutes more.


For the vegetarian version, use chopped red pepper instead of pepperoni.

Nutrition Facts

168 calories; protein 11.3g; carbohydrates 7.5g; fat 10.7g; cholesterol 70.4mg; sodium 590.5mg. Full Nutrition