| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Appetizers, Cheese/eggs, Vegetables |
32 |
Servings |
INGREDIENTS
| 2 |
|
Pita breads (6 inch) |
| 2 |
c |
Sliced fresh mushrooms OR – |
| 4 |
oz |
Mushroom stems and pieces, drained (1 can) |
| 1 |
sm |
Red onion, thinly sliced |
| 1/4 |
c |
Chopped green bell pepper |
| 2 |
tb |
Chopped fresh basil leaves OR – |
| 2 |
ts |
Dried basil leaves |
| 1 |
c |
Finely shredded Mozzarella cheese (4 ounces) |
| 1 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oven to 425 degrees. Split each pita bread in half around edge to
make 4 rounds. Place rounds, cut-sides up on ungreased cookie sheet. Place
mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with
basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut
each round into 8 pieces. Makes 32 appetizers. Preparation time: 10 minutes
Baking time: 8 to 10 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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