Ingredients
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salt
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freshly course-ground black pepper
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1/3 cup butter (for best flavor, do not substitute)
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2 garlic cloves, crushed
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12 slices italian ciabatta (about 1/2-inch thick)
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1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
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3/4 cup shredded mozzarella cheese
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1 garlic clove, peeled
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1 (8 ounce) package sliced baby portabella mushrooms (cremini)
Instructions
- 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.