Mushroom-dried tomato crostini

Yield: 2 Servings

Measure 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

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.

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