Categories: Sides

Ingredients

• 2 tbsp butter, softened
• 1 tbsp minced fresh basil
• 1 garlic clove, minced
• 1 French bread baguette
• 2 tbsp butter, softened
• 1 lb sliced baby portobellos
• 2 garlic cloves, minced
• 3 oz package julienned soft sun-dried tomatoes
• 1/4 cup dry red wine
• 3 tbsp chopped fresh basil, divided
• 1/4 tsp salt
• 1/8 tsp pepper
• 8 oz fresh mozzarella cheese, thinly sliced

Directions

1. Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into 6 portions; place on a baking sheet, cut side up.

2. In a broiler-safe skillet, heat butter over medium heat; saute mushrooms 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tbsp basil, salt and pepper; cook 3 minutes. Remove from heat; top with cheese. Broil 2-3 minutes; sprinkle with remaining basil.

3. Broil baguette portions to toast. Top with cheesy mushroom mixture.

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