4portobello mushroom caps, washed, stems and insides scraped out
2tbspolive oil
1cupbaby spinach, chopped
2tbspgrated parmesan cheese
1tspminced garlic, 1-2 cloves
1/4cupcream cheese, room temperature
1/4cupplain, greek yogurt
1/4tsponion powder
1/4tspsalt
1/2cuppizza sauce, your favorite sauce or marinara sauce
1.5cupsreduced-fat shredded mozzarella cheese
30mini pepperonis
Garnishment (optional):
Freshly chopped parsley
Grated parmesan cheese
Instructions
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!