Portabella pesto bruschetta (recipe)

Portabella pesto bruschetta (recipe)
Name	Portabella pesto bruschetta
Ingredients	Baby portabella mushrooms • Butter • Garlic cloves • Garlic clove • Pesto sauce • Mozzarella cheese • Salt • Black pepper
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	72.2
Fat	6.7
Protein	2.1
Carbohydrate	1.4
Fiber	0.3
Net carbohydrates	1.1
Sugar	0.4
Saturated fat	4.2
Cholesterol (mg)	19.1
Sodium	81.4
Servings	12
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Portabella pesto bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Portabella pesto bruschetta (recipe) image(external)

Recipe instructions

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.
    
    Food tags
    , Oven

Portabella pesto bruschetta (recipe) details

Time:
Prep Time in Hours and Mins:30M

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