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Bertolli Bruschetta With Portobello's

Southern.Crockpot's picture
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: 
0 Minutes
Servings: 
4

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