Portabello Pizzettas

(Originally posted by Bethany)

Alright, Blest wants recipes. Blest gets recipes. I haven’t tried this one yet, but I plan to.

Portabello Pizzettas

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

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.