Portobello Pizzettas
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.
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Portobello Pizzettas
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Directions
- 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 or parchment-lined 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.
Nutrition Facts (Portobello Pizzettas)
- Per serving:
- 51 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 11 mg chol. ,
- 110 mg sodium ,
- 2 g carb. ,
- 2 g fiber ,
- 4 g pro.