Mozzarella Mushrooms with Garlic Toast

Mozzarella Mushrooms with Garlic Toast

from tasteofhome.com
1 servings

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

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

  1. 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. 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.