|1 tablespoon||Olive oil|
|1 medium||Portobello mushroom|
|1||Plain focaccia or|
|¼ teaspoon||Fresh shredded mozzarella|
|Or provolone cheese|
Heat oil in medium skillet. Cut mushroom into ¼-inch-thick slices.
Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary.
Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot.
Bev Bennett - Chicago Sun-Times
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