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Mushroom Focaccia

 
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Mushroom, Anchovy and Rosemary Focaccia recipe

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

1 tablespoon olive oil
1 each mushrooms, portabello
medium-sized
*
1 each focaccia
plain, or pizza crust
*
6 each anchovy fillets
optional
*
¼ cup mozzarella cheese
fresh, shredded, or provolone cheese
*

Directions

Heat oil in medium skillet.

Cut mushroom into ¼ inch-thick slices.

Sauté in hot oil until lightly browned, about 5 minutes.

Place on focaccia.

Arrange anchovy strips on top if desired. Sprinkle with rosemary if needed.

Sprinkle on cheese. Place on baking sheet.

Bake at 400℉ (200℃) until cheese melts and bread is hot, 6 to 10 minutes.

Serve hot.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 6197% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 22mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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