Mozzarella Mushrooms with Garlic Toast Recipe

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Mozzarella Mushrooms with Garlic Toast Recipe
Mozzarella Mushrooms with Garlic Toast Recipe photo by Taste of Home
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Mozzarella Mushrooms with Garlic Toast Recipe

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I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh basil
  • 1 garlic clove, minced
  • 1 French bread baguette (10-1/2 ounces)
  • MUSHROOMS:
  • 2 tablespoons butter, softened
  • 1 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
  • 1/4 cup dry red wine
  • 3 tablespoons chopped fresh basil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, thinly sliced

Directions

Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up.
In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil.
Broil baguette portions until lightly toasted. Serve with mushrooms. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Mozzarella Mushrooms with Garlic Toast in Simple & Delicious October/November 2016

Nutritional Facts

1 serving: 366 calories, 16g fat (10g saturated fat), 50mg cholesterol, 562mg sodium, 39g carbohydrate (9g sugars, 5g fiber), 13g protein.

  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh basil
  • 1 garlic clove, minced
  • 1 French bread baguette (10-1/2 ounces)
  • MUSHROOMS:
  • 2 tablespoons butter, softened
  • 1 pound sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
  • 1/4 cup dry red wine
  • 3 tablespoons chopped fresh basil, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, thinly sliced
  1. Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up.
  2. In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil.
  3. Broil baguette portions until lightly toasted. Serve with mushrooms. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Mozzarella Mushrooms with Garlic Toast in Simple & Delicious October/November 2016

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alfoa User ID: 2078080 255189
Reviewed Oct. 9, 2016

"The butter spread only makes enough for four sandwiches. As soon as I made it, I saw that it would not be enough, so I spread it as thin as possible. The sandwiches themselves were good, but not leaps and bounds better than spreading pizza sauce on the halved baguette, adding cheese and mushrooms, and making them the easy way."

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