Spinach Dip Stuffed Portobello Pizzas – this incredibly easy and delicious recipe combines two amazing things: spinach dip + pizza! Swap out the pizza dough and stuff a few portobello’s for a healthier, lower-carb, and guilt-free meal!
SPINACH DIP STUFFED PORTOBELLO PIZZAS
There’s nothing I love more than spinach dip and pizza. Actually, I think there are simply one too many things I “love more than anything”. HA! I’m not sure I could be friends with someone who doesn’t love pizza. Spinach dip I understand not liking. It takes an acquired taste. But if you’re a fan of both – then I guarantee you’re going to love how flavor-packed these portobello mushrooms are! The first bite had me patting myself on the back with delight over this creation. It’s moments like those that you can’t wait to share it with your family, friends, and in my case – you guys!
So I sincerely hope you love these as much as I do! I must also tell you – if you have any leftovers, they are great chopped up and warmed into an omelette. Sounds strange, but my husband and I devoured our breakfasts one morning!
MUST LOVE MUSHROOMS
I have to admit, I used to dislike mushrooms. I didn’t like the smell of them while they were cooking and I certainly did not care for their texture – raw or cooked. Don’t get me wrong – I have always tried my best to eat healthy and increase my vegetable intake over the years, but mushrooms were an acquired taste for me. At the beginning of my marriage, my mother-in-law would do her best to omit mushrooms from a part of a casserole or dish for me. Bless that sweet woman!
But now I absolutely love them. I buy them every week, include them with my breakfast, salads, and pasta dishes. Perhaps I reached that 7th year where my taste buds changed? They do say that every 5-7 years your tastebuds slowly transition into liking things you had not previously had the taste or care for. Which I find fascinating! I thought by this point I might even like the taste of olives.
NOPE. Can’t stand them. Maybe in another 5-7 years. HA!
MORE PIZZA RECIPES YOU MIGHT ENJOY
- Mini Cauliflower Pepperoni Pizzas
- Loaded Skinny Taco Flatbread Pizza
- Cauliflower Pizza Bites
- Mexican Pizza
Spinach Dip Stuffed Portobello Pizzas
- 4 portobello mushroom caps, (washed, stems and insides scraped out)
- 2 tbsp olive oil
- 1 cup baby spinach, (chopped)
- 2 tbsp grated parmesan cheese
- 1 tsp minced garlic, (1-2 cloves)
- 1/4 cup cream cheese, (room temperature)
- 1/4 cup plain, greek yogurt
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup pizza sauce, (your favorite sauce or marinara sauce)
- 1.5 cups reduced-fat shredded mozzarella cheese
- 30 mini pepperonis
- Freshly chopped parsley
- Grated parmesan cheese
- Preheat oven to 350 degrees F.
- Place a medium pan over medium heat and spray with nonstick cooking spray. Once heated, add the chopped spinach and cook until wilted. Remove from heat to cool.
- Once the insides of the mushrooms caps are removed, brush both sides (as well as the insides) with olive oil and place onto a baking sheet.
- Place the mushrooms into the oven and allow to bake 8-10 minutes. Remove and drain of any excess moisture. I used a few paper towels to soak up any drainage on the pan, as well as inside the mushrooms. The more moisture you remove - the better.
- To a small mixing bowl, combine the sautéed spinach, minced garlic, parmesan cheese, cream cheese, greek yogurt, onion powder, and salt. Mix to throughly combine making sure to remove any chunks.
- Scoop the spinach dip mixture into each cap, spreading evenly using the back of the spoon. Top each with 2 tablespoons of your favorite pizza or marinara sauce, followed by the mozzarella cheese and mini pepperonis.
- Place back into the oven to bake for an additional 8-10 minutes, or until the cheese has melted. To brown the cheese a bit, turn the oven to broil on LOW for 3-4 minutes.
- Remove, garnish with basil and parmesan cheese, and enjoy!