Mushroom dried tomato crostini^
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light | ||
| Carolyn Shaw 8-95 | ||
| 1 | teaspoon | Olive oil |
| ½ | cup | Minced onion |
| 1 | cup | Thinly sliced fresh |
| Mushrooms | ||
| 2 | tablespoons | Sun dried tomato tidbits |
| 1 | tablespoon | Fresh lemon juice |
| dash | Salt | |
| dash | Dried whole rosemary, | |
| Crushed | ||
| 1 | tablespoon | Minced fresh parsley |
| 2 | tablespoons | Nonfat cream cheese |
| 4 | slices | (1 oz) diagonally sliced |
| Italian bread | ||
| 1 | tablespoon | Freshly grated Parmesan |
| Cheese | ||
Directions
Heat oil in small nonstick skillet over medium heat. Add onion and saute 3 minutes. Add mushrooms and tomato tidbits; saute 2 minutes.
Add lemon juice, salt and rosemary; cook an additional minute or until liquid evaporates. Remove from heat nad stir in parsley.
Spread cream cheese evenly over bread; top with mushroom mixture.
Sprinkle with cheese.
Per serving: 261 calories, 11⅕ g protein, 4⅘ g (17%) fat, 43⅒ g carb., 2.9 g fiber, 7 mg chol., 2⅕ mg iron, 638 mg sodium, 129 mg calcium. Submitted By CAROLYN SHAW On 09-05-95