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Wednesday, July 9, 2014

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.

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

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