Mushroom-dried tomato crostini
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Salt |
| 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 |
Directions
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.