Spinach and cheese stuffed portobello mushrooms—what a delightful mouthful! The earthy aroma of portobellos mingling with the creamy cheese and vibrant spinach is enough to make anyone’s heart skip a beat. It’s like a warm hug on a chilly day, reminding me of those cozy evenings spent cooking with my grandmother—except now with a dash of modern flavor and the occasional Instagram photo op.
Steps
- Preheat your oven to 350°F (175°C).
- Coat both sides of the portobello mushroom caps with Italian dressing and place them on a baking sheet with the gill-sides facing up.
- Bake the mushrooms in the oven for about 12 minutes, or until they become tender, then remove any excess liquid that forms.
- In a large bowl, whisk together the egg, minced garlic, salt, and black pepper.
- Mix in the chopped spinach, pepperoni, Parmesan cheese, 3 tablespoons of mozzarella, and 3 tablespoons of bread crumbs with the egg mixture until well combined.
- Evenly distribute the spinach mixture onto the mushroom caps and top with the remaining mozzarella and bread crumbs.
- Place the stuffed mushrooms back in the oven and bake for an additional 10 minutes until the topping is golden brown and the cheese is melted.
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
Nutritional Values
Total Calories: 644 | Total Fat: 36g | Total Carbohydrates: 44g | Total Protein: 40g | Saturated Fat: 16g | Cholesterol: 256mg | Sodium: 1980mg | Dietary Fiber: 8g | Total Sugars: 8g | Vitamin C: 84mg | Calcium: 748mg | Iron: 12mg | Potassium: 2304mg
FAQ
- Can I make this recipe vegetarian?
- Yes, you can make a vegetarian version by replacing the pepperoni with chopped red pepper. This substitution maintains the flavor while keeping the dish meat-free.
- What can I use instead of egg in the filling?
- You can substitute the egg with 2 ounces of creamed cheese. This alternative provides a creamy texture to the filling without changing the overall taste significantly.
- How can I ensure the mushrooms are not too watery?
- To prevent the mushrooms from becoming too watery, bake them first until tender and then drain any accumulated juices before adding the filling. This step ensures the final dish is not soggy.
- Can I prepare these mushrooms in advance?
- Yes, you can prepare the stuffed mushrooms in advance by assembling them and storing them in the refrigerator. When ready to serve, bake them as instructed until the topping is golden and the cheese is melted.
- What sides pair well with stuffed portobello mushrooms?
- Stuffed portobello mushrooms make a great appetizer or hearty side dish. They pair well with a fresh salad, roasted vegetables, or a light pasta dish to complement the rich and savory flavors.
Tips
- To prevent the mushrooms from becoming too soggy, make sure to drain any excess liquid after the initial baking step.
- For a vegetarian alternative, substitute chopped red bell pepper in place of pepperoni, adding a sweet and crunchy texture to the filling.
- If you prefer a creamier filling, consider using 2 ounces of cream cheese instead of the egg, which will also add a richer flavor.
- To achieve a crispier topping, spread the breadcrumb and Parmesan cheese mixture evenly over the mushrooms before the final bake.
Equipment
- Baking sheet
- Silicone basting brush (for brushing the mushrooms with dressing)
- Mixing bowl (if you need additional or specific sizes)
- Kitchen scale (if precision in measuring ingredients like spinach is desired)
