Ingredients
- 2 Tbsp. store-bought or homemade pesto
- 1 lb. large mushrooms (such as portobello, oyster, and/or maitake)
- 2 Tbsp. plus 2 tsp. vegetable oil
- Kosher salt
- 1 10”–12” demi-baguette, ciabatta, or Italian roll, halved lengthwise, toasted
- 1 garlic clove, halved crosswise
- 4 oz. fresh mozzarella, thinly sliced
- ¼ cup sliced drained pickled cherry peppers
- ¼ cup basil leaves
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