Bruschetta with Portobellos


Bruschetta with Portobellos

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Servings and Ingredients

2 tbsp. extra-virgin olive oil
1 lbs. small portobello mushrooms, stems removed and caps thinly sliced
2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
2 large garlic cloves
1 (26 oz) jar tomato and basil-flavored pasta sauce
Fresh ground black pepper to taste


  1. In 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.
  2. Meanwhile, broil bread slices until golden; rub with garlic.
  3. Evenly spoon unheated pasta sauce over bread, then top with mushrooms and black pepper.
  4. Garnish, if desired, with sliced fresh basil.

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