Wednesday, July 18, 2012

Mini Pesto Pizza Bites

I admittedly have a serious addiction to any recipe that incorporates a combination of spinach and mushrooms. I'm a sucker for a spinach and mushroom pizza, pasta, omelet, or quesadilla.
Since growing tired of my menu of these usual staples, I had an epiphany: Why not use a medium mushroom cap as a foundation for the perfect mini pizza bites? And lo, the mini pesto pizza bite was created!

Mini Pesto Pizza Bites with Roasted Zucchini Wedges
 You will need: 
  • 6 medium portobello mushrooms
  • 2 tsp of pesto
  • 1/4 cup of Italian cheese (vegan)
  • A few handfuls of spinach
  • Your favorite Italian herbs
  • Olive Oil

  1. Preheat the oven to 425 degrees, lightly oil a baking sheet, and set six stemmed mushrooms face down to bake for five minutes. Flip mushrooms over and bake another five minutes before setting aside.
  2. While the mushrooms are baking, wilt a few handfuls of chopped spinach in a lightly oiled skillet along with the diced stems from the mushrooms. Add any of your favorite Italian herbs for seasoning.
  3. Spoon a bit of pesto sauce into each mushroom cap, fill with spinach, and top with cheese.
  4.  Return to oven to bake until cheese has melted. 
  5. Great as a snack, appetizer, and even dinner when accompanied by a small salad or roasted zucchini wedges (as shown.) Enjoy!

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