Portabella Pizzettas

Portabella Pizzettas

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Yield: 24appetizers
  • About This Recipe

    “Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.”


  • 5ouncesfrozen chopped spinach
  • 1 1/2 cupsshredded mozzarella cheese
  • 1teaspoondried basil, crushed
  • 1/4 teaspoonfresh coarse ground black pepper
  • 12portabella mushrooms( 3 to 4 in diameter)
  • 2mediumtomatoes, large dice
  • 2tablespoons butter or 2tablespoonsmargarine, 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.
  • 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 lunchso this was perfect….funny I never thought of replacing *bread* with mushrooms! Thanks so much for posting!! I’ll make these quite often!”

  • ” 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 helpfulAdded 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!”

  • “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!”

  • “I made these using baby bella mushrooms, instead of the large portabellos. They were very good. I also used fresh spinach instead of the frozen. I sprinkled coarse sea salt over the mushrooms just prior to baking. The salt made the fresh flavors pop. Very delicious. I plan on preparing this with large portabellos and taking it to be re-warmed for my lunches.”

  • “I wanted to use portobello mushrooms, but at $6.50 lb, I just couldn’t justify it, so I decided to try it with white mushrooms.I also used fresh spinach & parmesan.I made two each to serve as an “amuse bouche” prior to dinner.They were quickly gobbled & everyone wanted more & I was asked for the recipe.I will be making this recipe again.I made them up ahead & put them in the oven just prior to wanting to serve them.Thanks for a great recipe, next time I’ll make them exactly as written!”

  • “This was a wonderful dish!! Very easy to prepare, healthy, versatile and delicious. Ask my dog, she stole one off the table! Ha! Next time I am going to add some artichoke…. and keep it a bit further away from little paws :)”

  • “This was a great recipe for a pizza lover. The portobello was meaty and delicious. I drained my spinach and just put the cheese on top with dried herbs. The flavors were fantastic.”

  • “These are very yummy.Instead of frozen spinach I sauteed fresh spinach with garlic.Will make again. Thanks for the recipe.”

  • “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!”

  • “Wow! I thought this would be good, but I didn’t expect it to be as good as it was. YUM! I sliced the tomato instead of dicing, and laid the slice on top and it looked adorable on top of being delictable! I love attractive, delicious food!”

  • “I’m trying to convert to a vegetarian lifestyle and have been experimenting with different recipes. This was awesome! My skeptical hubby raved about these! The only thing I did differently was to use a mixture of Monterey Jack, Parmesan and Mozarella. YUM! Thanks Derf!”

  • “Perfect afternoon lunch. My husband and I have been trying to adapt to a more vegetarian lifestyle. I was wondering what to do with the remaining 2 large portobello mushrooms. Found this recipe…adjusted it a little because I’m a lazy cook and voila!! DELICIOSO! My adjustments were…olive oil instead of butter, fresh spinach instead of frozen, italian seasoning, and already shredded cheese mixture. I started with the oil, then sprinkled cheese, sprinkled seasoning, sprinkled spinach, a bit more cheese, more seasoning, then the tomatoes.NUMMY!”

  • “I was scared to try these because as much as I love portabellas, every recipe I’ve tried before have left me very disappointed.Not these!They were delicious and my guests all loved them!I used fresh spinach and fresh mozarella slices rather than shredded, and I agree with Bill Nilsen – they could use some garlic.Next time I make them, I’ll add some minced garlic and maybe some onion.Overall great recipe though.I’m so glad I finally have a portabella recipe I love!”

  • “Delicious and healthy!I used fresh spinach and a mixture of cheddar and asiago cheese and skipped brushing them with butter.This recipe is very forgiving and you can change topping/ingredients and it still tastes amazing.Great idea, the possibilities are endless with this dish.”

  • “This is a great base recipe – could use almost anything as the filler!I left mine in the oven a little too long, so the greased sheet had a negative effect on having the mushrooms go slimey, but once it was on the plate and served up, it was great! I only made these for the main meal, and it was very filling. The mixture of the spinach and the melted mozzarella was great!Would even suggest making this a version of bruschetta, with mushrooms as the base instead of crisp bread!”

  • “Absolutely AMAZING! I have made these two days in a row now. So much flavour.
    I did not add the basil and instead added fresh garlic (I think it makes the difference). Seriously, words cannot describe the flavours in this dish.”

  • “Amazing! I used fresh spinach instead and it came out great! Even my picky fiance loved it.”