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Tomato and Mushroom Focaccia 1 rating: 0 review:     

Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella. From YUMYUMCOOKING.
PreprationTime: 15 Min
Total Time to Complete: 15 Min
Feeds enough for: 16 Servings

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


1.    Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Cook mushrooms in oil 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
2.    On ungreased cookie sheet, place bread. Sprinkle 1/2 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
3.    Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
High Altitude (3500-6500 ft): Heat oven to 375°F.


Nutritional Information

1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 0g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 oz-equivalents Grains, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

  Remember  
 

Mshrooms by the Score
Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.

 

           


Rated by imran on 2/13/2009 5:49:15 PM

 
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