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Portobello Pizzettas
Ingredients
-
1/2
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
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 Facts
(Portobello Pizzettas)
- Servings Per Recipe 12,
- Calories 51,
- Protein (gm) 4,
- Carbohydrate (gm) 2,
- Fat, total (gm) 3,
- Cholesterol (mg) 11,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 923,
- Vitamin C (mg) 1,
- Sodium (mg) 110,
- Calcium (DV %) 71,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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