Mushroom Mozzarella Bruschetta

Campbell's Mushroom Mozzarella Bruschetta Recipe

Toasted Italian bread slices make the perfect base for a warm and cheesy mushroom sauce topped with chopped red pepper and green onion.

At a glance

Prep

20 min.

Total

25 min.

Serves

12

Servings: slices each

Bake: 5 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 loaf (about 1 pound) Italian bread (16-inches long), cut in half lengthwise
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/4 teaspoon garlic powder
1/4 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 onions (scallions), chopped (about 1/4 cup)

How to Make It

  • 1

    Heat the oven to 400°F.

  • 2

    Place the bread on a baking sheet and bake for 5 minutes or until it's lightly toasted.

  • 3

    Stir the soup, garlic powder and Italian seasoning in a medium bowl. Stir in the mozzarella cheese, Parmesan cheese, pepper and onions.

  • 4

    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.

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RID#24250

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