Tomato and Mushroom Focaccia

Tomato and Mushroom Focaccia

Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

16

servings

1
tablespoon olive oil
6
oz fresh 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
  1. Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
  2. 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.
  3. Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Look for focaccia, a flat Italian bread, in the bakery section. Choose a plain focaccia or one flavored with garlic or Parmesan.
Serve-With
Serve this Italian bread as an appetizer or as a side to a large tossed salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 300mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.