SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
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Andrea Wyatt
[email protected]I love the combination of flavors in this dish. The spinach, mushrooms, and cheese are a perfect match.
jacqueline chitamin
[email protected]These mushrooms are a great way to get your veggies in.
Ali Mind cracker
[email protected]I'm not a huge fan of mushrooms, but these were delicious. The filling was creamy and flavorful, and the mushrooms were cooked to perfection.
Engr Mostafizar rahman
[email protected]These mushrooms are so versatile. I've made them with different fillings, including sausage, ground beef, and even quinoa. They're always a crowd-pleaser.
Lil Nesquik
[email protected]I love the crispy breadcrumb topping. It adds a nice crunch to the dish.
Giorgi Kuchukhidze
[email protected]These mushrooms are so easy to make. I'm a beginner cook and I was able to make them with no problem.
Jhon Pluas
[email protected]I made these mushrooms for my family and they were a huge hit. Even my picky kids loved them.
Jason Broach
[email protected]I'm not a vegetarian, but I love these mushrooms. They're so flavorful and satisfying.
Rachel Tucker
[email protected]These mushrooms are so elegant. They're perfect for a special occasion.
SGTop 13
[email protected]I love the combination of flavors in this dish. The spinach, mushrooms, and cheese are a perfect match.
Janelle Alvarado
[email protected]These mushrooms are a great way to use up leftover spinach. I always have a bag of spinach in my fridge, so this is a go-to recipe for me.
King oliver
[email protected]I'm not a fan of goat cheese, so I used feta instead. It was still delicious.
Moriome yesita
[email protected]I made these for a potluck and they were gone in minutes. Everyone loved them.
Numan Chaudhary
[email protected]These mushrooms are so easy to make ahead of time. I just pop them in the oven when I'm ready to serve.
Daniel Ngissah
[email protected]I love the crispy breadcrumb topping. It adds a nice crunch to the dish.
Gaming Avi
[email protected]I made these for a vegetarian friend and she raved about them. They're a great way to get your veggies in.
selam gerum
[email protected]These mushrooms are so versatile. I've made them with different fillings, including sausage, ground beef, and even quinoa. They're always a crowd-pleaser.
Joshua Irish
[email protected]I used a mixture of spinach and kale for the filling and it turned out great. I also added a bit of diced red onion for extra flavor.
Judith Kananu
[email protected]I'm not a huge fan of mushrooms, but these were delicious. The filling was creamy and flavorful, and the mushrooms were cooked to perfection.
MD Junaad
[email protected]These stuffed mushrooms were a hit at my last party. They were so easy to make and everyone loved them. Definitely a go-to recipe for any occasion.