SWISS CHARD & PORTOBELLO FOCACCIA
- Serves 12
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- prep time: 15 minute(s)
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- cook time: 15 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil
2 cloves garlic, thinly sliced
2 large portobello mushrooms, thinly sliced
4 cups chopped fresh Swiss chard or spinach leaves
1 cup Bertolli® Alfredo Sauce
15 x 10-inch prepared focaccia bread
8 ounces fresh mozzarella cheese, thinly sliced
1 tsp. fresh rosemary, chopped (optional)
1/2 tsp. salt
1/4 tsp. ground black pepper
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Directions:
- Preheat oven to 450°.
- Heat Olive Oil in 12-inch skillet over medium heat and cook garlic 30 seconds. Add mushrooms and cook, stirring occasionally, 2 minutes or until mushrooms are tender. Add Swiss chard and cook until wilted; drain and set aside.
- Evenly spoon Sauce over focaccia. Top with Swiss chard mixture, cheese, rosemary, salt and pepper. Bake 10 minutes or until cheese is melted. Serve hot or at room temperature.
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