Ingredients
-
5
-
1 1/2
-
1
-
1/4
-
12
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Portabella Pizzettas,Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.,I made these using 3 large portobello caps. They had very short steams. So I just chopped them and added them to the spinach and cheese mixture. I diced grape tomatoes from the garden and sprinkled with garlic salt, omitting the regular salt. They were so good. DH isn’t a fan of spinach, so he said he’d prefer if I cut back on it next time. But, all in all, these were a hit.,Super Good! I baked the filled mushrooms. used fresh spinach, chopped and wilted. Added some minced cooked onion and cooked bacon, that I had on hand, to the spinach and cheese. After I filled the mushrooms I topped them with sliced garden tomatoes. I topped the tomatoes with a wee bit more cheese before finishing the baking. They were served as a side dish. Yum! I will make them again and again. Thank you Derf for a keeper.
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Steps
|
1
Done
|
Thaw Spinach and Press Out Liquid, Finely Chop. |
|
2
Done
|
Combine Spinach, Cheese Basil, and Pepper in a Mixing Bowl. |
|
3
Done
|
Heat Oven to 350 Degrees. |
|
4
Done
|
Clean Mushrooms, Remove Stems. |
|
5
Done
|
Place Mushroom Caps Top Side Down on a Lightly Greased Cookie Sheet, Brush With Butter or Margarine. |
|
6
Done
|
Spoon About 2 Tablespoons of Spinach Mixture Into Each Cap. |
|
7
Done
|
Sprinkle With Tomato and Salt. |
|
8
Done
|
Bake For 12 Minutes or Till Heated Through or Place on the Unheated Rack of a Broiler Pan. |
|
9
Done
|
Broil 4 Inches from the Heat For 3 to 4 Minutes. |
|
10
Done
|
Cut Into Quarters and Serve. |
