Mushroom and cheese crostini

Leigh Marsden
By Leigh Marsden Latest Reply 2008-10-29 20:36:23 -0500
Started 2008-10-29 20:36:23 -0500

2 tsp. extra-virgin oil
1/2 tsp.minced garlic
4 ounces baby portabella mushrooms
(about 8-10 mushrooms), cleaned, stems removed,
and sliced
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/4 tsp black pepper
1 loaf whole-grain Italian or French bread, aobut 3 inches wide and 2 inches high
4 grape tomatoes,cut in slices

Heat a small skiller over medium heat: add olive oil, minced garlic, and mushroom slices, and cook until mushrooms are slightly soft. Remove from heat and place in a food processor. Tear basil and parsley leaves into peices and all to processor along with cheese and black pepper. Pulse until well combined. Slice off eight breal slices, each 1/3 inch thick. Top each slice with 1 tsp. spread, and place on a broiler-safe tray. Broil until edges of bread are browned, just a few minutes. Remove and top with slices of tomatoe and serve.

Preparation time: 5 minutes
Cooking time: 8 minutes
Yeild: 4 servings
Per serving:
Calories 133
Protein: 4 g
Carbohydrate: 18 g
Protein: 4 mg
Fat: 5 g
Saturated fat: 2 g
Cholesterol: 5 mg
Sodium: 296 mg
Fiber: 2 g
Serving size: 2 slices


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