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