Portabella Pizzettas

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, 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. Sprinkle with tomato and salt.

8. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.

9. Broil 4 inches from the heat for 3 to 4 minutes.

10. Cut into quarters and serve.

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Nutrient	Quantity
Total fats	15.3416 g
Protein	10.7137 g
Carbohydrates	23.3457 g
Energy	248.1108 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1583 g
Water	364.9952 g
Aspartic acid	0.8388 g
Calcium, Ca	452.3804 mg
Lutein + zeaxanthin	355.0988 g
Fiber, total dietary	9.8705 g
Carotene, beta	1134.0768 g
Niacin	4.2143 mg
Vitamin A, RAE	808.3571 g
Arginine	0.8468 g
Riboflavin	0.3332 mg
Tocopherol, beta	0.0246 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0598 g
Glutamic acid	2.2624 g
Sodium, Na	64.4173 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0461 g
Total lipid (fat)	15.3416 g
Manganese, Mn	1.3778 mg
Fructose	3.3717 g
Proline	0.2898 g
Fatty acids, total saturated 16:0	1.3501 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	16.6477 mg
Sugars, total	6.4761 g
Serine	0.3586 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.6316 g
Vitamin B-6	0.4615 mg
Selenium, Se	1.1648 g
Ash	4.7535 g
Fatty acids, total saturated 18:1 undifferentiated	5.4786 g
Pantothenic acid	0.6892 mg
Phenylalanine	0.3533 g
Copper, Cu	0.7478 mg
Betaine	0.3007 mg
Thiamin	0.5732 mg
Methionine	0.1921 g
Iron, Fe	3.6272 mg
Carbohydrate, by difference	23.3457 g
Phosphorus, P	325.7325 mg
Folate, total	292.3769 g
Tocopherol, gamma	0.3343 mg
Fatty acids, total saturated 22:1 undifferentiated	0.1233 g
Lycopene	6329.695 g
Alanine	0.3504 g
Valine	0.347 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	6.4401 g
Glycine	0.4163 g
Carotene, alpha	248.529 g
Glucose (dextrose)	3.0766 g
Fatty acids, total saturated 14:0	0.0362 g
Zinc, Zn	2.0652 mg
Isoleucine	0.2771 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	6.6058 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.4782 g
Tocotrienol, alpha	0.0295 mg
Vitamin A, IU	16152.0198 IU
Folate, DFE	292.3769 g
Tryptophan	0.1324 g
Vitamin C, total ascorbic acid	218.1327 mg
Phytosterols	17.749 mg
Galactose	0.0033 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2617 g
Vitamin K (phylloquinone)	24.0394 g
Fatty acids, total saturated	2.1152 g
Histidine	0.193 g
Fatty acids, total monounsaturated	5.715 g
Threonine	0.2904 g
Folate, food	292.3769 g
Cryptoxanthin, beta	0.5501 g
Vitamin E (alpha-tocopherol)	1.3415 mg
Magnesium, Mg	73.0007 mg
Lysine	0.2401 g
Potassium, K	1353.9136 mg
Cystine	0.1311 g
Fluoride, F	5.8546 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Mozzarella cheese	1.5 cups	0	0	0
Spinach	5 ounces	31.1844	5.5282	0.4252
Tomato	2	44.28	9.5694	0.492
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	1 teaspoon	0.2032	0.0234	0.0057
portabella mushroom	12	0	0	0