Stuffed Portobello Mushrooms

4.7
(266)
213 Reviews
93 Photos

This stuffed portobello mushroom recipe combines fresh spinach, pepperoni, cheese, and seasoned bread crumbs for a delicious, easy filling. Serve as an appetizer or hearty side dish.

Submitted by jen22
Updated on August 22, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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mid angle looking at a plate of two spinach stuffed portobello mushrooms
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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 stuffed mushrooms
Jump to Nutrition Facts

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Brush both sides of portobello mushrooms with Italian dressing. Arrange mushroom on a baking sheet, gill-sides up.

    Side of mushrooms brushed with Italian dressing and placed gill-side up.

    Dotdash Meredith Food Studios

  3. Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has accumulated in mushrooms.

    Mushrooms are tender after baking in the oven.

    Dotdash Meredith Food Studios

  4. Beat egg, garlic, salt, and black pepper together in a large bowl.

    Egg, garlic, salt and pepper whisked together in a bowl.

    Dotdash Meredith Food Studios

  5. Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into eggs until evenly mixed.

    Rest of ingredients mixed together with the egg mixture, until well combined.

    Dotdash Meredith Food Studios

  6. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs.

    Mixture placed on mushrooms, and topped with some cheese.

    Dotdash Meredith Food Studios

  7. Return mushrooms to the oven; bake until topping is golden brown and cheese is melted, about 10 minutes more.

Cook’s Note

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

Nutrition Facts (per serving)

161 Calories
9g Fat
11g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 161
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 18%
Cholesterol 64mg 21%
Sodium 495mg 22%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 10g 20%
Vitamin C 21mg 23%
Calcium 187mg 14%
Iron 3mg 16%
Potassium 576mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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