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Portobello & Pesto Canape

FEATURING Texas Toast #1647

In need of some comfort food? Our Texas toast is a delicious, authentic Italian garlic bread that is ready to go from the freezer, to the oven, and onto the table! Serve with your favorite Italian meal and you’ll never go wrong.



  • 2 cups basil leaves
  • 3 fresh garlic cloves
  • 1 tsp fresh lemon juice
  • 1 tbsp toasted pine nuts
  • ½ cup shredded parmesan cheese
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste


  • 1 medium sized portobello mushroom
  • Extra virgin olive oil
  • Salt & pepper to taste


  • Bake Crafters garlic Texas toast


  • Diced tomato


PESTO: In a food processor, combine basil leaves, garlic, toasted pine nuts, shredded parmesan and a splash of lemon juice. Pulse once or twice to combine. Slowly add the olive oil and finish with seasoning. Set aside.

PORTOBELLO MUSHROOM: Remove stem and wipe cap with a dry cloth. Remove the dark gills inside the cap with a spoon by scraping. Rub mushroom cap with a little olive oil, season with salt and pepper and grill or bake in an oven at 350°F for about 12 to 15 minutes until soft. Let rest and cool, and then slice thin to place over the canape toast.

TEXAS TOAST: Toast the slices of bread in the oven (about 6-8 minutes) or toaster until golden brown. Then slice in 4 equal parts and arrange on a platter. Place thin slices of the Portobello mushrooms across the toasts, top with pesto and garnish with small diced tomatoes.

Chef Tips:

Canapes are small open-faced sandwich finger food, great for parties and special events. Prep all the components ahead of time, but assemble right before serving for freshness.

Click here for printable recipe!