Stuffed portabello mushroom pizzettes

With a side of roasted wax bean fries 🙂

Preheat oven to 400. Coat the tops of the mushooms lightly with olive oil, then place topside down on a baking sheet covered with foil. Make a simple white bean dip with lemon juice, a little tahini, and garlic. Fill mushrooms with bean dip, chopped tomatoes, artichokes, and basil. Top with black pepper. Bake about 20 minutes, or until the mushrooms are tender.

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