| 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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