Mushroom Mozzarella Bruschetta
Toasted Italian bread slices make the perfect base for a warm and cheesy mushroom sauce topped with chopped red pepper and green onion.
Ingredients
1 loaf (about 1 pound) Italian bread(16-inches long), cut in half lengthwise
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 teaspoon garlic powder
0.25 teaspoon Italian seasoning, crushed
1 cup shredded mozzarella cheese(about 4 ounces)
1 tablespoon grated Parmesan cheese
1 small red bell pepper, chopped (about 1/2 cup)
2 green onion, chopped (about 1/4 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.25 teaspoon garlic powder
0.25 teaspoon Italian seasoning, crushed
1 cup shredded mozzarella cheese(about 4 ounces)
1 tablespoon grated Parmesan cheese
1 small red bell pepper, chopped (about 1/2 cup)
2 green onion, chopped (about 1/4 cup)
Instructions
Heat the oven to 400°F.
Place the bread on a baking sheet and bake for 5 minutes or until it's lightly toasted.
Stir the soup, garlic powder and Italian seasoning in a medium bowl. Stir in the mozzarella cheese, Parmesan cheese, pepper and onions.
Spread the soup mixture over the bread to within 1/4-inch of the edges. Bake for 5 minutes or until it's hot and bubbling. Cut each half into 12 slices.
Place the bread on a baking sheet and bake for 5 minutes or until it's lightly toasted.
Stir the soup, garlic powder and Italian seasoning in a medium bowl. Stir in the mozzarella cheese, Parmesan cheese, pepper and onions.
Spread the soup mixture over the bread to within 1/4-inch of the edges. Bake for 5 minutes or until it's hot and bubbling. Cut each half into 12 slices.
Mushroom Mozzarella Bruschetta
Toasted Italian bread slices make the perfect base for a warm and cheesy mushroom sauce topped with chopped red pepper and green onion.
Directions
Print
Heat the oven to 400°F.Place the bread on a baking sheet and bake for 5 minutes or until it's lightly toasted.Stir the soup, garlic powder and Italian seasoning in a medium bowl. Stir in the mozzarella cheese, Parmesan cheese, pepper and onions.Spread the soup mixture over the bread to within 1/4-inch of the edges. Bake for 5 minutes or until it's hot and bubbling. Cut each half into 12 slices.
Ingredients
1 loaf (about 1 pound) Italian bread(16-inches long), cut in half lengthwise1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 teaspoon garlic powder0.25 teaspoon Italian seasoning, crushed1 cup shredded mozzarella cheese(about 4 ounces)1 tablespoon grated Parmesan cheese1 small red bell pepper, chopped (about 1/2 cup)2 green onion, chopped (about 1/4 cup)
Oktoberfest Puffzels
Oktoberfest deserves more than a ho-hum sn...
Roasted Winter Vegetable Ragoût in...
This meat-free dish is far from boring...i...
Apricot Chicken en Croûte
This elegantly presented dish is surprisi...
Black Bean, Corn and Turkey Chili
Ready in less than an hour, this satisfyin...