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    Bruschetta with Portobellos

    Recipe

    Bruschetta with Portobellos

    • 2 Tbsp. Extra Virgin Olive Oil
    • 1 lb. small portobello mushrooms, stems removed and caps thinly sliced
    • 2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
    • 2 large cloves garlic
    • 1 jar (26 oz.) Tomato & Basil with Fresh Tomatoes Pasta Sauce
    • Fresh ground black pepper to taste

    Preparation

    In 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender. Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated Pasta Sauce over bread, then top with mushrooms and black pepper. Garnish, if desired, with sliced fresh basil.

    Wine Pairing: Bella Sera Pinot Grigio
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