Mushroom Focaccia
Mushroom, Anchovy and Rosemary Focaccia recipe
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
mushrooms, portabello
|
*
|
| 1 |
focaccia
plain, or pizza crust |
* | |
| 6 |
anchovy fillets
optional |
*
|
|
| ¼ | cup |
mozzarella cheese
fresh, shredded, or provolone cheese |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
mushrooms, portabello
|
*
|
| 1 | each |
focaccia
plain, or pizza crust |
* |
| 6 | each |
anchovy fillets
optional |
*
|
| 59 | 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.
