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Mozzarella Mushrooms with Garlic Toast

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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.
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.
Nutrition Facts
1 serving: 366 calories, 16g fat (10g saturated fat), 50mg cholesterol, 562mg sodium, 39g carbohydrate (9g sugars, 5g fiber), 13g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • alfoa
    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.