Mushroom Mozzarella Bruschetta
Yield
1 loafPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | loaf |
french bread
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| ¼ | teaspoon |
italian seasoning
|
*
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
| 1 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 1 | loaf |
french bread
|
*
|
| 59 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1.3 | ml |
garlic powder
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 1.3 | ml |
italian seasoning
|
*
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 15 | ml |
Parmesan cheese
grated |
|
Directions
Heat broiler.
Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside.
Cut bread into 1 inch slices and place on baking sheet.
Brush bread with oil and toast lightly under broiler. Heat oven to 375℉ (190℃).
Spread one tablespoon of soup mixture evently over each slice.
Sprinkle with green onions and red peppers; top with mozzarella.
Bake 5 to 7 minutes or until cheese is melted.
