Mozzarella Mushrooms with Garlic Toast

Total Time:Prep/Total Time: 30 min.

Recipe by Marc Bushee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Mozzarella Mushrooms with Garlic Toast

Add your review
Yield:6 servings
Prep:25 min
Cook:5 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 1
    Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into 6 portions; place on a baking sheet, cut side up.
  2. 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. 3
    Broil baguette portions until lightly toasted. Serve with mushrooms.

Nutrition Facts

2 pieces: 366 calories, 16g fat (10g saturated fat), 50mg cholesterol, 562mg sodium, 39g carbohydrate (9g sugars, 5g fiber), 13g protein.
Loading Popular in the Community
Loading Reviews