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15 minutes
35 minutes
- 1 tablespoon olive oil
- 6 oz fresh cremini mushrooms, sliced
- 1 focaccia bread (10 to 12 inch)
- 1 cup shredded mozzarella cheese (4 oz)
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
- 2 to 3 tablespoons chopped fresh basil leaves
- 1. Preheat the oven to 350°F. 2. In an 8-inch skillet, warm oil over medium heat. 3. Sauté mushrooms for 3 to 4 minutes, stirring often until they are tender. 4. Drain excess liquid if needed.
- Place bread on an ungreased cookie sheet. Sprinkle 3/4 cup of cheese on top of the bread. Layer mushrooms and tomatoes over the cheese. Finish by sprinkling the remaining 1/4 cup of cheese on top.
- Bake for 15 to 20 minutes until the cheese is melted and the bread is hot. Finish with a sprinkle of fresh basil.
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