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Portabella Pizzettas

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Ingredients

Adjust Servings:
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

Nutritional information

42.4
Calories
24 g
Calories From Fat
2.7 g
Total Fat
1.6 g
Saturated Fat
8.1 mg
Cholesterol
61 mg
Sodium
2.5 g
Carbs
0.9 g
Dietary Fiber
1.4 g
Sugars
2.8 g
Protein
1594g
Serving Size

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Portabella Pizzettas

Features:
    Cuisine:

    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.

    • 42 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

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    Kinsley Reed

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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