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Tomato and Mushroom Focaccia

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By Betty Crocker Kitchens
Updated May 31, 2007
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Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.

Tomato and Mushroom Focaccia

  • Prep Time 15 min
  • Total 35 min
  • Servings 16
  • Ingredients 6
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Ingredients

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

Instructions

  • Step 
    1
    Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
  • Step 
    2
    On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
  • Step 
    3
    Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.

Nutrition

120 Calories
5g Total Fat
4g Protein
15g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
300mg
12%
Potassium
100mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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