TOMATO AND MUSHROOM FOCACCIA

Tomato and Mushroom Focaccia image

Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.

Provided by Betty Crocker Kitchens

Time 35m

Yield 16

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
6 oz fresh cremini mushrooms, sliced
1 focaccia bread (10 to 12 inch)
1 cup shredded mozzarella cheese (4 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
2 to 3 tablespoons chopped fresh basil leaves

Steps:

Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 0 g, TransFat 0 g