Diabetic Cooking

Mushroom and cheese crostini

Preparation time: 5 minutes. Cooking time: 8 minutes.
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Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon 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 teaspoon black pepper
  • 1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high
  • 4 grape tomatoes, cut in slices

Directions

Heat a small skillet 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 pieces and add to processor along with cheese and black pepper. Pulse until well combined. Slice off eight bread slices, each 1/3 inch thick. Top each slice with 1 teaspoon 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 tomato and serve.

Yield: 4 servings. Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 133, Carbohydrates: 18 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 296 mg, Fiber: 2 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.


This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.