1/1 Photo of Portabella Pesto Bruschetta
Northwest Lynnie's Note:
Exceptional flavors, easy to prepare. Make a meal with salad, cut into pieces for hors d'oeuvres, include them in your barbeque buffet.
My Private Note
Units: US | Metric
- 1 (8 ounce) package sliced baby portabella mushrooms (cremini)
- 1/3 cup butter (for best flavor, do not substitute)
- 2 garlic cloves, crushed
- 1 garlic clove, peeled
- 12 slices italian ciabatta (about 1/2-inch thick)
- 1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
- 3/4 cup shredded mozzarella cheese
- freshly course-ground black pepper
- 1Heat oven to 400*.
- 2Melt 1/3 cup butter in a large skillet until sizzling.
- 3Add mushrooms and crushed garlic.
- 4Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
- 5Sprinkle lightly with salt.
- 6Sprinkle with pepper to taste (I use a good amount).
- 7Remove from heat and set aside.
- 8Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
- 9Scrape the remaining whole clove of garlic across the bread tops.
- 10Spread the tops with pesto, completely covering the bread.
- 11Top with mushrooms, then sprinkle on cheese.
- 12Toast another 5 minutes in the oven until cheese is melted.
Browse Our Top Mushroom Recipes
Nutritional Facts for Portabella Pesto Bruschetta
Serving Size: 1 (33 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 72.2
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 4.1 g
- Cholesterol 19.0 mg
- Sodium 81.4 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 2.1 g
The following items or measurements are not included: