Tomato and Mushroom Focaccia
1 tablespoon olive oil
6 oz crimini 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
Serve this Italian bread as an appetizer or as a side dish with a large tossed salad.
Preparation & Directions
Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Cook mushrooms in oil 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Look for focaccia, a flat Italian bread, in the bakery section. Choose a plain focaccia or one flavored with garlic or Parmesan.
We recommend using organic ingredients where available. For more information see Why Organic?