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
Preparation
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.
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.
Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
