Sunday 17 August 2008

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

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

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