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)
Chile Rellenos de Queso
Flavorful baked chiles stuffed with an ooz...
Crispy Tortilla Rolls
Corn tortillas are rolled up with shredded...
Creamy Beet Soup
Pleasing to the eye as well as the palate,...
Spinach Onion Dip
Still a very popular appetizer, serve th...