Community Pick
Portabella Pizzettas
"Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not."
photo by smarinaro
- Ready In:
- 22mins
- Ingredients:
- 8
- 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
- Thaw spinach and press out liquid, finely chop.
- Combine spinach, cheese basil, and pepper in a mixing bowl.
- Heat oven to 350 degrees.
- Clean mushrooms, remove stems.
- Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
- Spoon about 2 tablespoons of spinach mixture into each cap.
- Sprinkle with tomato and salt.
- Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
- Broil 4 inches from the heat for 3 to 4 minutes.
- Cut into quarters and serve.
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Reviews
-
DELICIOUS...we used really big fresh portobello mushrooms that DH bought from the market. Served them with steaks and I ate just the mushrooms, got so full couldn't eat my steak. Great recipe and rather simple too. Thanks, these were great! -
These were INCREDIBLE!!!! I used fresh spinach instead of frozen, but otherwise I followed the recipe exactly. I LOOOOOOVE portobello mushrooms and I have been trying not to eat any carbs for dinner or lunch so this was perfect....funny I never thought of replacing *bread* with mushrooms! Thanks so much for posting!! I'll make these quite often!
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Delicious! I made this as a side dish, used fresh spinach, chopped, and just a shot of our friend Peri-Peri (hot sauce). Definately a do again, Thanks for another winnerDerf -- posted Jun 12, 2002, 3 members found this helpful Added comments Yum-served for brunch with toad in the hole eggs - I added 1 clove crushed garlic to each Thanks for my second time round enjoyment -
These were something different and very tasty. I used nice fresh tomatoes from my garden. I thought the pizzelles were crying out for some garlic, so seasoned mine at the table with garlic salt. Great recipe!
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Very good! The grocery store was out of whole portabello 'shrooms, so I bought the fresh sliced version and grouped them all together on the pan....same thing, just a little smaller...let's just say that there were no complaints! I thought these were good, but like Bill mentioned above, they were even better with a little garlic salt sprinkled on top. Thanks for the low-carb recipe!
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Tweaks
-
I added minced cooked onion and cooked bacon bits to the spinach and cheese mixture -
These were delish! I used fresh parmesan instead of mozzarella, quite a bit of garlic, and added a thin slic gouda on top. We shared a piece of chicken but these filled us up on their own. I'll be making these often. Thank you!
-
This is a great side dish or even appetizer! I made more of the spinach mixture and added garlic to it, then topped the tomato with gorganzala cheese. Instead of using butter I brushed the mushrooms with olive oil and balsamic vinegar. YUMMMMM
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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