Portobello Mushroom Bruschetta

Name: Bruschetta with Portobellos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: X
Ingredients: 2 tablespoons Bertolli® Cooking Olive Oil; 1 pound portobello mushrooms, stems removed and caps, thinly sliced; 2 loaves French or Italian bread, diagonally cut into 3/4-inch thick slices; 2 large garlic cloves; 1 jar (24 ounces) Bertolli® Organic Traditional Tomato & Basil Sauce

This twist on a classic appetizer will surprise and delight any guest. Easy to prepare, this vegetarian-friendly recipe takes the savory texture of crispy bruschetta, combines it with rich tomato and basil sauce and adds hearty portobello mushrooms. It’s an authentic Italian classic with a Bertolli twist that will be the hit of any party. Serves 24 appetizers.

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 2 tablespoons Bertolli^® Cooking Olive Oil
- 1 pound portobello mushrooms, stems removed and caps, thinly sliced
- 2 loaves French or Italian bread, diagonally cut into 3/4-inch thick slices
- 2 large garlic cloves
- 1 jar (24 ounces) Bertolli^® Organic Traditional Tomato & Basil Sauce
Directions
- Step 1: Heat oil in large skillet on medium-high heat; add mushrooms. Cook 4 min. or until tender, stirring occasionally.
- Step 2: Meanwhile, heat broiler to LOW. Toast bread slices on baking sheet until golden brown. Immediately rub toasted bread with garlic cloves. Top with sauce and mushrooms. Garnish with thinly sliced fresh basil, if desired.

Portobello Mushroom Bruschetta

Ingredients

Directions

Ingredients

Directions

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