Bruschetta with Portobellos Recipe

Bruschetta with Portobellos Recipe

  • 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
  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.
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