Portabella Pizzettas
tomatoes, mushrooms, mozzarella, spinach, butter
Ingredients
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 salt
Directions for Portabella Pizzettas Recipe
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 Food.com
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