| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Better home, Appetizers, Cheese, Italian | 12 | Servings |
INGREDIENTS
| 5 | oz | Chopped spinach; frozen, thawed |
| 1 1/2 | c | Mozzarella; grated |
| 1/2 | c | Pepperoni; coarsely chopped |
| 1 | ts | Dried basil; crushed |
| 1/4 | ts | Coarsely ground pepper |
| 12 | sm | Portobello mushrooms; 3-4" diameter |
| 2 | tb | Butter; melted |
INSTRUCTIONS
"Wide-brimmed portobello mushrooms - meaty and succulent - become the perfect palette for appetizer art when stuffed with spinach, mozzarella cheese and turkey pepperoni." Thaw spinach; press out liquid; finely chop. Combine spinach, cheese, pepperoni, basil and pepper. Clean mushrooms; remove stems. Place open side up on lightly greased baking sheet; brush with butter. Spoon 2 tablespoons spinach mixture into each. Bake at 350F 12 minutes or broil 4" from heat 3-4 minutes. Garnish with fresh basil. Makes 12 mushrooms. Better Homes and Gardens, "Good things in small packages", January 1998. Recipe by: Better Homes and Gardens, January 1998, Page 128. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@compuserve.com> on Dec 7, 1997
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