Mushroom Dried Tomato Crostini^ Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
Cooking Light,
ds Dried whole rosemary,
Carolyn Shaw 8-95,
Crushed,
1 tsp: Olive oil,
1 tbsp: Minced fresh parsley,
1/2 cup: Minced onion,
2 tbsp: Nonfat cream cheese,
1 cup: Thinly sliced fresh,
4 slice: , (1 oz) diagonally sliced
Mushrooms,
Italian bread,
2 tbsp: Sun dried tomato tidbits,
1 tbsp: Freshly grated Parmesan,
1 tbsp: Fresh lemon juice,
Cheese,
ds Salt,
Directions:
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, 11.2 g protein, 4.8 g (17%) fat, 43.1 g
carb., 2.9 g fiber, 7 mg chol., 2.2 mg iron, 638 mg sodium, 129 mg
calcium. Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp
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, 11.2 g protein, 4.8 g (17%) fat, 43.1 g
carb., 2.9 g fiber, 7 mg chol., 2.2 mg iron, 638 mg sodium, 129 mg
calcium. Submitted By CAROLYN SHAW On 09-05-95
Source from luhu.jp