Swiss Chard & Portobello Focaccia


  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 2 cloves garlic
  • 2 large portobello mushrooms, thinly sliced
  • 4 cups chopped swiss chard [or spinach leaves]
  • 1 cup Bertolli® Alfredo Sauce
  • 1 loaf (11 x 15-inch) focaccia bread
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1 tsp. fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper


  1. Preheat oven to 450°.
  2. Heat Olive Oil in 12-inch skillet over medium heat and cook garlic 30 seconds. Add mushrooms and cook, stirring occasionally, 2 minutes or until mushrooms are tender. Add Swiss chard and cook until wilted; drain and set aside.
  3. Evenly spoon Sauce over focaccia. Top with Swiss chard mixture, cheese, rosemary, salt and pepper. Bake 10 minutes or until cheese is melted. Serve hot or at room temperature.