Portabella Pesto Bruschetta

• 1 (8 ounce) package sliced baby portabella mushrooms (cremini)
• 1/3 cup butter (for best flavor, do not substitute)
• 2 garlic cloves, crushed
• 1 garlic clove, peeled
• 12 slices italian ciabatta (about 1/2-inch thick)
• 1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
• 3/4 cup shredded mozzarella cheese
• salt
• freshly course-ground black pepper

1. Heat oven to 400*.
2. Melt 1/3 cup butter in a large skillet until sizzling.
3. Add mushrooms and crushed garlic.
4. Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
5. Sprinkle lightly with salt.
6. Sprinkle with pepper to taste (I use a good amount).
7. Remove from heat and set aside.
8. Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
9. Scrape the remaining whole clove of garlic across the bread tops.
10. Spread the tops with pesto, completely covering the bread.
11. Top with mushrooms, then sprinkle on cheese.
12. Toast another 5 minutes in the oven until cheese is melted.

baby portabella mushrooms, butter, garlic, garlic, italian, pesto sauce, mozzarella cheese, salt, courseground black pepper

Taken from www.food.com/recipe/portabella-pesto-bruschetta-92240 (may not work)