Portobello Pizzettas
Recipe from
Better Homes and Gardens
Top portobello mushrooms with spinach, cheese, and pepperoni to make these cute miniature pizzas. Omit the pepperoni to turn this into a great vegetarian appetizer.
Servings:
Makes 12 appetizers.
Prep Time:
20 mins
Total Time:
32 mins
Ingredients
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1/2 of a 10-ounce packagefrozen chopped spinachsee savings
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1-1/2 cupsshredded mozzarella cheese (6 ounces)see savings
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1/2 cupcoarsely chopped turkey pepperoni or pepperonisee savings
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1 teaspoondried basil, crushedsee savings
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1/4 teaspooncoarsely ground peppersee savings
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12small portobello mushrooms (3 to 4 inches in diameter)see savings
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2 tablespoonsmargarine, meltedsee savings
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Directions
1.
Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil, and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with margarine. Spoon 2 tablespoons spinach mixture into each.
2.
Bake in a 350 degree F oven about 12 minutes or until heated through. (Or, place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes.) If desired, garnish with fresh basil. Makes 12 appetizers.
Nutrition information
Per serving: Calories 51, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 11 mg, Sodium 110 mg, Carbohydrate 2 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 7%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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