Mushroom-dried Tomato Crostini

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Sandwiches	2	Servings

INGREDIENTS

1	t	Olive oil
1/2	c	Minced onion
1 3/4	c	Thinly sliced fresh
		mushrooms
2	T	Sun-dried tomato tidbits
1	T	Fresh lemon juice
1	ds	Salt
1	ds	Dried whole rosemary
		crushed
1	T	Minced fresh parsley
2	T	Nonfat cream cheese
4		Italian bread, 1-ounce
		diagonally-cut slices
1	T	Grated fresh Parmesan cheese

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).
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 MC-Recipe Digest V1 #410
by igor@digex.net on Jan 28, 1997.

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