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Tomato and Mushroom Focaccia

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  • Prep 15 min
  • Total 35 min
  • Servings 16
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Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.
Updated May 31, 2007
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for focaccia, a flat Italian bread, in the bakery section. Choose a plain focaccia or one flavored with garlic or Parmesan.
  • tip 2
    Serve this Italian bread as an appetizer or as a side to a large tossed salad.

Nutrition

120 Calories, 5g Total Fat, 4g Protein, 15g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
12%
Potassium
100mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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