Tuesday, April 11, 2017

Spinach Stuffed Portobello Mushrooms 🍄

These spinach Stuffed Portobello mushrooms make an excellent side dish or a delicious easy appetizer.


4 large portobello mushrooms
1 Tablespoon Italian dressing
1 egg
1 Tablespoon minced garlic
Salt and pepper to taste
1 5 oz bag fresh spinach, chopped
1/4 cup chopped pepperoni
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 Tablespoons bread crumbs


Preheat oven to 350F. Remove gills and stem from mushrooms then brush each side with Italian dressing. Place on a foil lined baking sheet, gill side up.  Bake for 12 minutes. When done drain any juices.

In a large bowl, beat egg, garlic, salt and pepper. Stir in the chopped spinach and pepperoni. Add the Parmesan, 3 Tablespoons of the mozzarella and 3 Tablespoons of the bread crumbs. Mix evenly into the eggs.

Divide spinach mixture over mushrooms. Sprinkle the remaining mozzarella cheese and 1 Tablespoon bread crumbs. Return mushrooms to oven. Continue baking until top is golden brown and cheese melts, about 10 minutes or more. Serve Yum Yum

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