Recipe
Appetizer
Bruschetta with Portobellos
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- In 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.
- Meanwhile, broil bread slices until golden; rub with garlic.
- Evenly spoon unheated pasta sauce over bread, then top with mushrooms and black pepper.
- Garnish, if desired, with sliced fresh basil.
Recipe Source:
www.ejgallo.com