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