Wild and Wacky Mushroom and Pesto BOBOLI
Recipe By: N. Jay Sorensen, RD
Serving Size: 4 Preparation Time: 0:30
1 clove garlic — sliced
1 tablespoon olive oil — divided
1 pound mushroom — sliced
4 ounces shiitake mushrooms — sliced
salt and pepper — to taste
1 tablespoon basil, fresh — coarsely chopped
⅓ cup pesto sauce
1 shell BOBOLI 12″
Preheat oven to 450°F.
Sauté garlic in 1 tsp. oil until golden. Discard garlic.
Sauté mushrooms in remaining oil until tender. Salt and pepper to taste. Toss with basil.
Spread pesto over top of bread shell leaving a 1″ border; top with mushrooms.
Bake 8-10 minutes on baking sheet in lower 1/3 of oven.
Cool slightly and serve.