Bruschetta with Portobellos
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|
- 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.