Mushroom dried tomato crostini^

Yield: 2 servings

Measure Ingredient
\N \N Cooking Light
\N \N Carolyn Shaw 8-95
1 teaspoon Olive oil
½ cup Minced onion
1 cup Thinly sliced fresh
\N \N Mushrooms
2 tablespoons Sun dried tomato tidbits
1 tablespoon Fresh lemon juice
\N dash Salt
\N dash Dried whole rosemary,
\N \N Crushed
1 tablespoon Minced fresh parsley
2 tablespoons Nonfat cream cheese
4 slices (1 oz) diagonally sliced
\N \N Italian bread
1 tablespoon Freshly grated Parmesan
\N \N Cheese

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

Similar recipes