Mushroom Crostini

Recipe Ingredients

4		Atkins white bread - crusts trimmed
		= (save crusts to make breadcrumbs)
2 tablespoons	30ml	Olive oil
2		Garlic cloves - pressed
1/2 teaspoon	2.5ml	Oregano
10 oz	284g	Button mushrooms - sliced
10 oz	284g	Assorted wild mushrooms
		= (shiitake, morels, cremini, oyster)
2 tablespoons	30ml	Chopped sun-dried tomatoes in oil - lightly drained
2 tablespoons	30ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

Description:

"Though mushrooms appear in the market year round, their peak season is spring. The more exotic varieties are more intensely flavored than button, or white, mushrooms."

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.