I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota
Ingredients
- 2 tablespoons butter, softened
- 1 tablespoon minced fresh basil
- 1 garlic clove, minced
- 1 French bread baguette (10-1/2 ounces)
- mushrooms:
- 2 tablespoons butter, softened
- 1 pound sliced baby portobello mushrooms
- 2 garlic cloves, minced
- 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
- 1/4 cup dry red wine
- 3 tablespoons chopped fresh basil, divided
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces fresh mozzarella cheese, thinly sliced
Directions
- Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into 6 portions; place on a baking sheet, cut side up.
- In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes. Sprinkle with remaining basil.
- Broil baguette portions until lightly toasted. Serve with mushrooms.
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