To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :
 

Mushroom and cheese crostini

Preparation time: 5 minutes
Cooking time: 8 minutes

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

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
  Carbohydrate: 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

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.