Portabella Pizzettas

Recently I downloaded an iPhone application called Big Oven (http://www.bigoven.com/). It is really just another recipe site but I like my app in my iPhone where I can surf while watching TV or while I'm away from home. The other night I found an interesting "pizza" recipe using portabello mushrooms for the "crust." Drew and I were especially interested in trying it because we are attempting to lower our carbohydrate intake; bread/pizza dough are high in carbs. Tonight I prepared the recipe and we found it to be very tasty and filling. I forgot to take a picture before we ate the mushrooms so you will have to just take my word for it or look at the photo at Big Oven. You can make alterations to the toppings if you like to add meat or other veggies.



Ingredients

5 oz. frozen chopped spinach
1 1/2 c. shredded mozzarella cheese

1 t. dried basil, crushed

1/4 t. coarsely ground pepper

12 portabello mushrooms, 3 to 4 in diameter

4 roma tomatoes, thinly sliced

2 T butter or margarine, melted

1/2 t. salt


Preparation

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 (remember to only wash the tops and not get water into the spore areas), 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. Place four tomato slices on each mushroom and salt.

8. 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.

9. Cut into quarters and serve. Happy healthful eating!