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Portobello pizettas Recipe

   
 

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     Portobello pizettas

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

Ingredients
5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt
 

Instructions
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.


Originally Submitted
11/9/2014





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