Fresh spinach, pepperoni, cheese, and seasoned bread crumbs are combined in this recipe for filled portobello mushrooms to create a flavorful, straightforward filling. Serve as a substantial side dish or appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 stuffed mushrooms |
Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 1 tablespoon reduced-fat Italian salad dressing
- 1 large egg
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1 (10 ounce) bag fresh spinach, chopped
- ¼ cup chopped pepperoni
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese, divided
- ¼ cup seasoned bread crumbs, divided
Instructions
- 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.
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- Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.
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- Beat egg, garlic, salt, and black pepper together in a large bowl.
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- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.
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- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.
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- Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.
- For a vegetarian version, I use chopped red pepper instead of pepperoni.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 495 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
We have had this a couple of times and it is a great go to dish. Tonite I did not have pepperoni but had a bag in freezer with 4 of Chef John’s meatballs so I used those instead. I just sliced them up and mixed them into the mixture with the spinach. It was wonderful.
Great recipe. Only change I made was that I only brushed inside of the cap. Came out fantastic
Loved this recipe! I used button mushrooms, didnt add pepperoni, and used a raspberry vinaigrette I had on hand. I made this twice over the holidays, it was a hit! I had some filling left over and added it to the old fashioned stuffing recipe, also a huge hit!
Always comes through when I need a switch up!
I used Italian bread crumbs and turkey pepperoni. My family and I absolutely loved them!!
These came out Amazing, I didn’t sweat the mushrooms first, I just brushed them with the dressing, stuffed baked for 20 minutes they came out firm and delicious !
This recipe was a great starting point for tonight’s dinner. I didn’t have any pepperoni so use a sausage patty instead. I also had a supply of feta and substituted that for the mozzarella and parmesan. I added chopped shallot and yellow pepper that I sauteed in a little olive oil. The resulting dish was delicious – moist, tangy from the feta, and substantial due to the sausage. I can foresee changing the stuffing ingredients based on what is in the frig and coming out with a great dinner each time. Thanks for getting me started with this!
This is a great recipe! I made it for my wife and I (trying to eat a little better) and they’re simply delicious and filling. I did adjust some of the recipe, not measuring the cheeses (extra), added Italian seasoning and an extra egg since it wasn’t enough filling for how large ours were and it turned out amazing! Highly recommend.
Cut down the bulky spinach with a food processor. Place into a small skillet to warm it. The raw garlic is too strong; sautee it. To save calories, buy 70% reduced fat pepperoni slices. Chop pepperoni in food processor. I used Panko bread crumbs. This delicious stuffing would work on yellow squash, zucchini, tomatoes, etc…
This is a five star recipe for sure. I made this as an appetizer using baby portobello mushrooms. It was a big hit. Even with some family members that aren’t mushroom fans.
It was too garlicky and didn’t hold together. The taste wasn’t great either. Would not make it again
My wife joyed them. Melon scoop made the job easier of clearing out mushrooms. I didn’t have pepperoni,but found some deli buffalo chicken worked just as well.
I’ve made these twice they where a big hit. I did cook the spinach and garlic before adding to the stuffing mix. very tasty
I loved this recipe! I left out the bread crumbs, added four strips of bacon crumbled. I also wilted the spinach before mixing all ingredients. (made it easier to stuff the mushrooms. My guests LOVED them!
Delicious and simple full of earthy flavor with italian accents. Kick it up with smoked mozzarella.
I used what I had-fresh spinach, chopped with onions, garlic, Parmesan with cream cheese topped with bread crumbs and Parmesan as a side with chicken breasts. Next time I’ll add red bell peppers (I just forgot). My fist time eating or making stuffed shrooms and they were fantasy!!
Great healthy, flavorful recipe as is!
Delicious! I omitted the pepperoni for vegetarian option and I put a little more cheese on top. I’ve made this recipe 3 times now and it’s always a hit with family.
It was okay. I may try it again with alterations .
I did make a few changes plus I wanted it to cook quick. I had 2 mushrooms so I have some filling left. I did a mix of chopped spinach, basil pesto, mozzarella cheese, Parmesan cheese and seasoned breadcrumbs. I air fried them at 370 for 8 minutes after heating up the air fryer for 8 minutes. Delicious! Hubby wants more so I will be picking up some more portobello mushrooms tomorrow.
This was a last minute choice for dinner and it was delicious! I substituted Italian dressing for Greek and used bacon bits instead of pepperoni. I didn’t use bread crumbs but it didn’t need it. Super easy and tasty, I ate it as main meal with guacamole and cucumbers. A++