s PORTOBELLO PIZZETTAS *** s   



Yields: 12 Servings    posted as 7795


Ingredients

5 ounces Chopped spinach; frozen,
1 1/2 cups Mozzarella; grated
1/2 cup Pepperoni; coarsely chopped
1 teaspoon Dried basil; crushed
1/4 teaspoon Coarsely ground pepper
12 small Portobello mushrooms; 3-4"
2 tablespoons Butter; melted


 
Instructions
***
8-3-2012 good, made with just 2 hugh mushrooms and used the fillings shown
***
"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. Recipe by: Better Homes and Gardens, January 1998, Page 128. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari on Dec 7, 1997

A variation on this recipe is also hosted on BigOven.com as recipe number 7795.

This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.

Cuisine :   Uncategorized    

Main Ingredient :