2 pita breads (6 inch)
2 cups sliced fresh mushrooms (or 4 oz canned stems and pieces, drained)
1 small red onion, thinly sliced
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh basil leaves (or 2 tsp. dried)
1 cup finely shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Servings: 32
1. Heat oven to 425 degrees. Split each pita bread in half around edge to make 4 rounds. Place rounds, cut-sides up on ungreased cookie sheet. Place mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with basil and cheeses.
2. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 pieces. Makes 32 appetizers.
Servings: 32
2 cups sliced fresh mushrooms (or 4 oz canned stems and pieces, drained)
1 small red onion, thinly sliced
1/4 cup chopped green bell pepper
2 tablespoons chopped fresh basil leaves (or 2 tsp. dried)
1 cup finely shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Servings: 32
1. Heat oven to 425 degrees. Split each pita bread in half around edge to make 4 rounds. Place rounds, cut-sides up on ungreased cookie sheet. Place mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with basil and cheeses.
2. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 pieces. Makes 32 appetizers.
Servings: 32
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