| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Sandwiches |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Minced onion |
| 1 3/4 |
c |
Thinly sliced fresh mushrooms |
| 2 |
tb |
Sun-dried tomato tidbits |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ds |
Salt |
| 1 |
ds |
Dried whole rosemary, crushed |
| 1 |
tb |
Minced fresh parsley |
| 2 |
tb |
Nonfat cream cheese |
| 4 |
|
Italian bread, (1-ounce) diagonally-cut slices |
| 1 |
tb |
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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