Portabella Pizzettas Recipe

"Love mushrooms , especially portabello !! These cand be made in endless variations, vegetarian, or with meat, just as you like. "

Original recipe yields 24 servings

Metric US

I've Tried It

Ingredients

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5 ounces frozen chopped spinach (or fresh)
1 1/2 cups shredded mozzarella cheese (or cheese of your choice)
1 teaspoon dried basil, crushed (or fresh)
1/4 teaspoon fresh coarse ground black pepper

12 portabella mushrooms ( 3 to 4 in diameter)
2 medium tomatoes, large dice, or slices
2 tablespoons butter or 2 tablespoons margarine, melted
Salt to taste

Nutritional

Serving Size: 1 (25.9 g)
Calories 54.5
Total Fat - 2.6 g
Saturated Fat - 1.1 g
Cholesterol - 5.7 mg
Sodium - 54.9 mg
Total Carbohydrate - 5.3 g
Dietary Fiber - 0.8 g
Sugars - 0.6 g
Protein - 2.5 g
Calcium - 41 mg
Iron - 0.3 mg
Vitamin C - 2.4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Heat oven to 350 degrees. Thaw spinach and press out liquid, finely chop. Combine spinach, 1 cup cheese, basil, and pepper in a mixing bowl.

Step 2

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 diced tomato or place slices add salt; sprinkle remaining half cup of cheese over top.

Step 3

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 hot.