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Mushroom Focaccia

Mushroom Focaccia

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Submitted by Ricki

Mushroom, Anchovy and Rosemary Focaccia recipe

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
MEDIUM EACH MUSHROOMS, PORTABELLO *
1 1
EACH FOCACCIA
plain, or pizza crust *
6 6
EACH ANCHOVY FILLETS
optional *
¼ 59
CUP ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 61 97% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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