Portabella Pesto Bruschetta

1. 1

   Heat oven to 400*.

2. 2

   Melt 1/3 cup butter in a large skillet until sizzling.

3. 3

   Add mushrooms and crushed garlic.

4. 4

   Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.

5. 5

   Sprinkle lightly with salt.

6. 6

   Sprinkle with pepper to taste (I use a good amount).

7. 7

   Remove from heat and set aside.

8. 8

   Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.

9. 9

   Scrape the remaining whole clove of garlic across the bread tops.

10. 10

    Spread the tops with pesto, completely covering the bread.

11. 11

    Top with mushrooms, then sprinkle on cheese.

12. 12

    Toast another 5 minutes in the oven until cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.