Portabella Pesto Bruschetta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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
• salt
• freshly course-ground black pepper

Recipe

• 1 heat oven to 400*.
• 2 melt 1/3 cup butter in a large skillet until sizzling.
• 3 add mushrooms and crushed garlic.
• 4 cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
• 5 sprinkle lightly with salt.
• 6 sprinkle with pepper to taste (i use a good amount).
• 7 remove from heat and set aside.
• 8 place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
• 9 scrape the remaining whole clove of garlic across the bread tops.
• 10 spread the tops with pesto, completely covering the bread.
• 11 top with mushrooms, then sprinkle on cheese.
• 12 toast another 5 minutes in the oven until cheese is melted.