Yield: 2 Servings
|1 teaspoon||Olive oil|
|½ cup||Minced onion|
|1¾ cup||Thinly sliced fresh mushrooms|
|2 tablespoons||Sun-dried tomato tidbits|
|1 tablespoon||Fresh lemon juice|
|1 dash||Dried whole rosemary, crushed|
|1 tablespoon||Minced fresh parsley|
|2 tablespoons||Nonfat cream cheese|
|4||Italian bread, (1-ounce) diagonally-cut slices|
|1 tablespoon||Grated fresh Parmesan cheese|
Heat oil in a 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, and stir in parsley.
Spread cream cheese evenly over each bread slice; top with mushroom mixture. Sprinkle with cheese. Yield: 2 servings (serving size: 2 sandwiches).
Per serving: 239 Calories; 5g Fat (21% calories from fat); 11g Protein; 37g Carbohydrate; 4mg Cholesterol; 772mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.