Mushroom Crostini
By á-174942
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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
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