Mushroom Crostini

By á-174942

Ingredients

• 4 slices Atkins white bread crusts trimmed (save crusts to make breadcrumbs)
• 2 tablespoons olive oil
• 2 garlic cloves pressed
• 1/2 teaspoon oregano
• 10 ounces button mushrooms sliced
• 10 ounces assorted wild mushrooms (shiitake, morels, cremini, oyster)
• 2 tablespoons chopped sun-dried tomatoes in oil lightly drained
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat oven to 300 degrees. Toast bread 15 minutes, until crispy throughout. Cut each slice in half diagonally, then in half again to form four triangles.

Heat oil in a large skillet over medium heat. Add garlic and oregano; cook until garlic is lightly colored, about 30 seconds. Add mushrooms and cook 10 minutes or until brown.

Mix in sun-dried tomatoes and parsley. Season to taste with salt and pepper. Divide mixture over toast points and serve.

This recipe yields 4 servings.

Carbohydrates: 16 grams
Net Carbs: 9 grams
Fiber: 7 grams
Protein: 16.5 grams
Fat: 13.5 grams
Calories: 238