Spinach Stuffed Portobello Mushrooms Recipe - Allrecipes.com
Spinach Stuffed Portobello Mushrooms Recipe
  • READY IN 40 mins

Spinach Stuffed Portobello Mushrooms

Recipe by  

"Mix together spinach, pepperoni, and cheese for delicious easy appetizer."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  3. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  4. Beat egg, garlic, salt, and black pepper together in a large bowl.
  5. Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  6. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  7. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For vegetarian version use chopped red pepper instead of the pepperoni.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2012

I’m happy to be this recipe’s first reviewer and to offer this glowing review. I LOVED these; however, I used them as a vegetable side dish, not as an appetizer. I altered the recipe only slightly – the uncooked spinach is so bulky I knew it would be a problem filling the mushrooms caps, but microwaving it briefly until it was slightly wilted took care of that issue handily. Since I was serving this as a side dish I was tempted to omit the pepperoni and I’m so glad I didn’t – the flavor it contributed was distinct, delicious and would have been missed. These were meaty, substantive and flavorful, not to mention an attractive and inviting statement on the dinner plate.

 
Most Helpful Critical Review
Feb 22, 2014

These were easy, but forgettable. Lower calorie and fat than most stuffed mushrooms since no cream cheese. With the Portobello's we had, these weren't really stuffed - more like spinach piled on top. Recipe calls for a lot of spinach, had to cook half in a separate dish because it simply wouldn't fit on the mushrooms.

 
Jun 12, 2012

These were fantastic! I used salami instead of pepperoni and it was delicious. Also when draining the mushrooms after the first baking round, know that they're extremely full of juice and are fragile from being cooked. I'd recommend a turkey baster to remove the juices and not break the mushroom edges trying to pour it out. Otherwise fantastic recipe!

 
Jul 04, 2012

These were delicious! I only made two but used the ingredients as written for four. I sauteed chopped onion and red bell pepper in a little olive oil until softened and translucent, then tossed the raw spinach on top to wilt it down a bit. Added all the other ingredients, mixed and topped the portabellas. Worked out great. I baked for slightly longer than the amount of time written to get the mozzarella on top to brown slightly. Thanks for this recipe. I'll be making it often. BTW we used this as a main course.

 
Feb 15, 2013

I want to say something before I review this recipe: I have never cooked in my life. Never anything more complicated than ramen noodles and Kraft macaroni and cheese. And I even messed those up by overcooking the noodles to be absolutely sure they were done. I am getting married in a month and I somehow agreed to cook dinner for my fiancee for Valentine's day. I was so worried about what I would cook. I joked that it would be fish sticks marinated in Spaghettios, but I was really nervous about making something edible. I found several recipes here and decided to go with this one. I didn't really know what I was doing, but I bought each item and set down in the kitchen to get to work. The recipe is straightforward, simple, easy enough for a novice and incredibly delicious. She was so proud of me and so impressed and it was a wonderful Valentine's Day dinner. I'm attaching a picture (but it was taken after she had already cut the portobello in half). Thank you so much to whoever created this and thank you allrecipes.com for making it so accesible. I can't believe I made something actually edible by humans, and in fact deliciously so! You made Valentine's Day awesome for us!

 
Jul 09, 2012

Love this recipie I picked it cause I had all the ingredents. Little did I know it would become a famiy favorite. I decided to steam the spinach first; chopped and drained it before adding to the mix.

 
Sep 04, 2012

Yummy :) The stuffing has such a wonderful zesty flavor that marries perfectly with the mellow flavor of the mushroom. Very quick & easy to prepare. I served this as a main dish with sides of rice and garlic green beans (from this site as well). Note:probably best to add less salt for seasoning, since pepperoni and cheese can be pretty salty on their own.

 
May 15, 2012

Delicious. I used a little more mozzarella. I also added some sauteed onion and red pepper because I didn't have as much spinach as was called for and I thought it would need the extra moistness from the onion and pepper mix. Turned out fantastic and I think I'll just keep those small changes.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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