08-01-07, 04:20 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Mushroom Crostini
MUSHROOM CROSTINI Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:30:00 Calories: 238
Fat: 13 grams
Protein: 16 grams
Carbohydrates: 16 grams
Fiber: 7 grams
Net Carbs: 9 grams
4 slices Atkins Bakery Country White Bread, crusts trimmed
(save crusts to make breadcrumbs)
2 tablespoons olive oil
2 garlic cloves, pushed through a press
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
pepper
1. Heat oven to 300 F. Toast bread 15 minutes, until crispy
throughout. Cut each slice in half diagonally, then in half
again to form four triangles.
2. 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.
3. Mix in sun-dried tomatoes and parsley. Season to taste
with salt and pepper. Divide mixture over toast points
and serve.
Make the mushroom topping for these savory snacks or
appetizers in advance and store in an airtight container in the
fridge. Simply reheat in the microwave and top toast points
when youre in need of a between-meal nibble. Atkins - Mushroom Crostini
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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