Portobello Pizzettas
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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.
Ingredients
- 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 small 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 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.
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