Portobello Pizzettas

Recipe Ingredients

5 oz	142g	Chopped spinach - frozen, thawed
1 1/2 cups	355ml	Mozzarella - grated
1/2 cup	73g / 2.6oz	Pepperoni - coarsely chopped
1 teaspoon	5ml	Dried basil - crushed
1/4 teaspoon	1.3ml	Coarsely ground pepper
12 teaspoons	60ml	Portobello mushrooms - 3-4" diameter (small)
2 tablespoons	30ml	Butter - melted

Recipe Instructions

"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.

Source:
Better Homes and Gardens, January 1998, Page 128.

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