Bertolli Bruschetta With Portobello's
|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|
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.
4. Garnish, if desired, with sliced fresh basil and serve.