Recipe - Mushroom-Dried Tomato Crostini

1 teaspoon Olive oil
One half cup Minced onion
1 Three fourths cup Thinly cut or sliced up fresh
mushrooms
2 tablespoon Sundried tomato tidbits
1 tablespoon Fresh lemon juice
1 ds Salt
1 ds Dried whole rosemary,
crushed
1 tablespoon Minced fresh parsley
2 tablespoon Nonfat cream cheese
4 Italian bread, (1ounce)
diagonallycut slices
1 tablespoon Grated fresh Parmesan cheese

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).

Per serving: 239 Calories; 5g Fat (21% calories from fat); 11g Protein; 37g
Carbohydrate; 4mg Cholesterol; 772mg Sodium

Recipe by: Cooking Light, Sept 1994, page 106

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.