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Reviewed Portobello Pizzas

May 27, 2011 in Food Network Community Toolbox on

Delicious! I used Rachel's method for broiling the mushrooms. For the filling, I used vege crumbles spiced up with Italian seasoning (inc. Fennel). I also used frozen spinach that I had left over instead of basil and goat cheese. I cooked the vege crumbles in the skillet and added the tomatoes. When the tomatoes softened I added the spinach. "

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