Bruschetta with Portobellos

Bruschetta with Portobellos
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  • 2 tablespoons Bertolli Extra Virgin Olive Oil
  • 2 large cloves garlic
  • Fresh ground black pepper to taste
  • 2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
  • 1 jar Bertolli Tomato & Basil Sauce
  • 1 pound small portobello mushrooms, stems removed and caps thinly sliced

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 slice...

View full recipe at My Recipes


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