Portabella Pesto Bruschetta

"Exceptional flavors, easy to prepare. Make a meal with salad, cut into pieces for hors d'oeuvres, include them in your barbeque buffet."
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
Ready In:
30mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Heat oven to 400*.
  • Melt 1/3 cup butter in a large skillet until sizzling.
  • Add mushrooms and crushed garlic.
  • Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
  • Sprinkle lightly with salt.
  • Sprinkle with pepper to taste (I use a good amount).
  • Remove from heat and set aside.
  • Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
  • Scrape the remaining whole clove of garlic across the bread tops.
  • Spread the tops with pesto, completely covering the bread.
  • Top with mushrooms, then sprinkle on cheese.
  • Toast another 5 minutes in the oven until cheese is melted.

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Reviews

  1. Wow! That was one of the best things I've ever made/had in my life. Such a hidden gem. I made few changes. I used regular italian bread instead of ciabatta, pepper jack cheese instead of mozzarella, and I used Recipe #176624 . It was out of this world delicious! Thank you.
     
  2. This was very very good! I had to make some changes because of availability ie, used large portabello rather than cremini and Aroostook's Peasant Bread rather than Ciabatta and made my own pesto because I could not find any in the store. Wonderful. Thank you. Margie
     
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Tweaks

  1. Wow! That was one of the best things I've ever made/had in my life. Such a hidden gem. I made few changes. I used regular italian bread instead of ciabatta, pepper jack cheese instead of mozzarella, and I used Recipe #176624 . It was out of this world delicious! Thank you.
     

RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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