Bruschetta With Portobellos Makes 24 slices
Prep Time 10 Minutes
Cook Time 10 Minutes

Nutritional Information

Amount Per Serving
Calories 120
Calories From Fat 20
% Daliy Value*
Total Fat 2.5 Grams
Saturated Fat 0 Grams
Trans Fat 0 Grams
Cholesterol 0 Milligrams
Sodium 310 Milligrams
Total Carbohydrate 22 Grams
Dietary Fiber 2 Grams
Sugars 4 Grams
Protein 5 Grams
Vitamin A 4 Percent
Vitamin C 2 Percent
Calcium 2 Percent
Iron 8 Percent

Bruschetta With Portobellos


  • 2 Tbsp. Bertolli® Classico™ 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 Bertolli® Tomato & Basil Sauce
  • Fresh ground black pepper to taste


  1. Heat Olive Oil in 12-inch skillet over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.
  2. Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated Sauce over bread, then top with mushrooms and pepper. Garnish, if desired, with sliced fresh basil.
  • Cost per recipe*: $17.26.

    Cost per serving*: $.72.

    *Based on average retail prices at national supermarkets.

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