1 Pound small portobello mushrooms
2 Loaf Italian bread, diagonally cut in 3/4" slices
2 large cloves garlic
2 Tablespoon Extra Virgin Olive Oil
26 oz. Jar Tomato & Basil Pasta Sauce
Fresh ground black pepper to taste

 Remove stems removed and thinly slice portobello mushroom caps prior to recipe preparaion.

 In 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender. Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated Pasta Sauce over bread, then top with mushrooms and black pepper. Garnish, if desired, with sliced fresh basil.