Bruschetta with Portobellos

Bertolli Pasta Sauce
Bertolli Bruschetta With Portobellos recipeRecipe
24 slices


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2 tablespoons Bertolli® Extra Virgin 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 jar Bertolli® Tomato & Basil Sauce
Fresh ground black pepper to taste


Prep: 10 Minutes
Cook: 10 Minutes

In 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.

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.

Created date

June 2009