Ingredients
2 tablespoons butter, softened1 tablespoon minced fresh basil 1 garlic clove, minced1 French bread baguette (10-1/2 ounces) MUSHROOMS:2 tablespoons butter, softened1 pound sliced baby portobello mushrooms2 garlic cloves, minced1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)1/4 cup dry red wine3 tablespoons chopped fresh basil, divided 1/4 teaspoon salt1/8 teaspoon pepper8 ounces fresh mozzarella cheese, thinly sliced
Preparation
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 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.
