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Bertolli Bruschetta With Portobello's

Ingredients
  Extra virgin olive oil 2 Tablespoon (Bertolli)
  Portobello mushrooms 1 Pound, stems removed and thinly sliced (small)
  French bread loaf/Italian bread loaf 2 , diagonally cut into 3/4-inch slices
  Garlic 2 Clove (10 gm), peeled (large cloves)
  Tomato and basil pasta sauce 26 Ounce (Bertolli, 1 jar)
  Black pepper To Taste, freshly ground
Directions

MAKING
1. In a 12-inch skillet, heat olive oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes, until tender.
2. Broil bread slices until golden and rub with garlic.
3. Evenly spoon unheated pasta sauce over bread, then top with mushrooms and black pepper to taste.

SERVING
4. Garnish, if desired, with sliced fresh basil and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Your rating: None
4.16
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 597 Calories from Fat 127

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1135.7 mg47.3%

Total Carbohydrates 108 g36%

Dietary Fiber 10.2 g40.9%

Sugars 8.2 g

Protein 22 g44.3%

Vitamin A 23% Vitamin C 16.7%

Calcium 9.9% Iron 42.7%

*Based on a 2000 Calorie diet

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Bertolli Bruschetta With Portobello's Recipe