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Bruschetta with Portobellos

By: Bertolli  
"Bruschetta is jazzed up with the addition of sliced portobello mushrooms."

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Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 24 slices
 

Ingredients

  • 2 tablespoons olive oil
  • 1 pound small portobello mushrooms, stems removed and caps thinly sliced
  • 2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
  • 2 large cloves garlic
  • 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
  • Fresh ground black pepper to taste

Directions

  1. Heat olive oil in 12-inch skillet over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.
  2. Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated sauce over bread, then top with mushrooms and pepper. Garnish, if desired, with sliced fresh basil.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 125 | Total Fat: 1.9g | Cholesterol: 0mg

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