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Portabella Pizzettas

tomatoes, mushrooms, mozzarella, spinach, butter

Portabella Pizzettas -


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


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

Read the full directions on


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