Portobello pizzettas

12 Servings

Ingredients

Quantity Ingredient
5 ounces Chopped spinach; frozen, thawed
1½ cup Mozzarella; grated
½ cup Pepperoni; coarsely chopped
1 teaspoon Dried basil; crushed
¼ teaspoon Coarsely ground pepper
12 smalls Portobello mushrooms; 3-4\" diameter
2 tablespoons Butter; melted

Directions

"Wide-brimmed portobello mushrooms - meaty and succulent - become the perfect palette for appetizer art when stuffed with spinach, mozzarella cheese and turkey pepperoni." Thaw spinach; press out liquid; finely chop.

Combine spinach, cheese, pepperoni, basil and pepper. Clean mushrooms; remove stems. Place open side up on lightly greased baking sheet; brush with butter. Spoon 2 tablespoons spinach mixture into each. Bake at 350F 12 minutes or broil 4" from heat 3-4 minutes. Garnish with fresh basil. Makes 12 mushrooms. Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 128.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997

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