Portabella Pizzettas

Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.

• Ready In: 22 mins
• Yields: 24 appetizers

Ingredients

• 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

Directions

1. Thaw spinach and press out liquid, finely chop.
2. Combine spinach, cheese basil, and pepper in a mixing bowl.
3. Heat oven to 350 degrees.
4. Clean mushrooms, remove stems.
5. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
6. Spoon about 2 tablespoons of spinach mixture into each cap.
7. Sprinkle with tomato and salt.
8. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
9. Broil 4 inches from the heat for 3 to 4 minutes.
10. Cut into quarters and serve.