PORTOBELLO PIZZETTAS
1/2 of a 10-ounce package frozen chopped spinach
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup coarsely chopped turkey pepperoni or pepperoni
1 teaspoon dried basil, crushed
1/4 teaspoon coarsely ground pepper
12 portobello mushrooms (3 to 4 inches in diameter)
2 tablespoons margarine, melted
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. Bake in a 350 degree F. oven for 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. Servings: 12
1/2 of a 10-ounce package frozen chopped spinach
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup coarsely chopped turkey pepperoni or pepperoni
1 teaspoon dried basil, crushed
1/4 teaspoon coarsely ground pepper
12 portobello mushrooms (3 to 4 inches in diameter)
2 tablespoons margarine, melted
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. Bake in a 350 degree F. oven for 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. Servings: 12
