Shelly's Recipe

PORTABELLA PESTO TOASTS

Category: Bruschetta, Crostini and Canapes

1 tbsp butter
1 (6 oz) pkg baby portabella mushrooms
1 tsp garlic powder
12 (3/4-inch thick) slices French bread
1/2 cup purchased refrigerated pesto
3 (3/4 oz) slices Provolone or Swiss cheese, cut into fourths

Heat broiler. Cut mushrooms into 1/4-inch thick slices. Melt butter in 10-inch skillet until sizzling; add mushrooms and garlic powder. Cook over medium-high heat, stirring occasionally, until tender (about 5 minutes). Remove from heat. Set aside.

Spray 1 side of each bread slice with no-stick cooking spray. Place, sprayed-side up, onto ungreased baking sheet. Broil 4 to 6 inches from heat until lightly toasted (about 30 seconds). Remove from broiler.

Turn bread slices over. Spread untoasted sides evenly with pesto, spreading to completely cover bread slices. Top evenly with mushrooms and cheese. Continue broiling until cheese is melted (about 30 seconds). Serve immediately.