Mozzarella Mushrooms With Garlic Toast

• 2 tablespoons butter, softened
• 1 tablespoon minced fresh basil
• 1 garlic clove, minced
• 1 French bread baguette (10-1/2 ounces)
• 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

1. Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a
2. , cut side up.
3. 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.
4. Broil baguette portions until lightly toasted. Serve with mushrooms.

butter, fresh basil, garlic, bread, butter, baby portobello mushrooms, garlic, tomatoes, red wine, fresh basil, salt, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/mozzarella-mushrooms-with-garlic-toast/ (may not work)