Mushroom-Dried Tomato Crostini

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1/2 cup	31g / 1.1oz	Minced onion
1 3/4 cups	414ml	Thinly sliced fresh mushrooms
2 tablespoons	30ml	Sun-dried tomato tidbits
1 tablespoon	15ml	Fresh lemon juice
1		Salt
1		Dried whole rosemary - crushed
1 tablespoon	15ml	Minced fresh parsley
2 tablespoons	30ml	Nonfat cream cheese
4		Italian bread - (1-ounce)
		Diagonally-cut slices
1 tablespoon	15ml	Grated fresh parmesan cheese

Recipe Instructions

Heat oil in a small nonstick skillet over medium heat. Add onion, and saute 3 minutes. Add mushrooms and tomato tidbits; saute 2 minutes. Add lemon juice, salt, and rosemary; cook an additional minute or until liquid evaporates. Remove from heat, and stir in parsley.

Spread cream cheese evenly over each bread slice; top with mushroom mixture. Sprinkle with cheese. Yield: 2 servings (serving size: 2 sandwiches).

Source:
Cooking Light, Sept 1994, page 106

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