These delightful portobello mushrooms are generously filled with a savory mixture of spinach, pepperoni, and cheese, making them a perfect appetizer or snack for any gathering.
Ingredients
4 caps Portobello mushrooms
to taste none Italian dressing
1 large Egg
2 cloves Garlic
to taste none Salt
to taste none Black pepper
2 cups Spinach
1/2 cup Pepperoni
1/4 cup Parmesan cheese
4 tablespoons Mozzarella cheese
4 tablespoons Breadcrumbs
Method
Preheat your oven to 350°F (175°C).
Brush the portobello mushrooms with Italian dressing and arrange them on a baking tray with the gills facing up.
Bake the mushrooms for about 12 minutes until they soften, then remove them from the oven and drain any liquid.
In a large bowl, mix together a beaten egg, minced garlic, salt, and freshly cracked black pepper.
Add in the chopped spinach, diced pepperoni, grated Parmesan, 3 tablespoons of shredded mozzarella, and 3 tablespoons of breadcrumbs, stirring until everything is combined.
Fill the mushroom caps generously with the spinach mixture, then sprinkle the tops with the remaining tablespoon of mozzarella and an extra tablespoon of breadcrumbs.
Return the stuffed mushrooms to the oven and bake for another 10 minutes, or until the tops are golden and the cheese is bubbly.
