Thursday, June 5, 2014

Portabella Pizzettas

Yield: 24

5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted

1 Thaw spinach and press out liquid, finely chop.
2 Combine spinach, cheese basil, and pepper in a mixing bowl.
3 Heat oven to 350 degrees.
4 Clean mushrooms, remove stems.
5 Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
6 Spoon about 2 tablespoons of spinach mixture into each cap.
7 Sprinkle with tomato and salt.
8 Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
9 Broil 4 inches from the heat for 3 to 4 minutes.
10 Cut into quarters and serve.

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