Mushroom Crostini
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
4 servings
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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4 ServingsAtkins Cuisine Bread, crusts trimmedsee savings
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2 Tablespoonsolive oilsee savings
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2garlic cloves, pushed through a presssee savings
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1/2 Teaspoondried oreganosee savings
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10 Ounce-weightsbutton mushrooms, slicedsee savings
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2-1/2 Ounce-weightsshiitake mushroomssee savings
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2-1/2 Ounce-weightscrimini mushroomssee savings
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2-1/2 Ounce-weightsoyster mushroomssee savings
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2 Tablespoonschopped sun-dried tomatoes in oil, lightly drainedsee savings
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2 Tablespoonschopped fresh parsleysee savings
Directions
1.
Heat oven to 300 degrees 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.
3.
Add mushrooms and cook 10 minutes or until brown. Mix in sun-dried tomatoes and parsley.
4.
Meanwhile add bread crusts to a food processor until crumbly and top on the mushrooms.
5.
Season to taste with salt and pepper. Divide mixture over toast points and serve.
Nutrition information
Per serving: Net Carbs: 7 grams, Fiber: 3.5 grams, Protein: 9.1 grams, Fat: 10.8 grams, Calories: 165.
Percent Daily Values are based on a 2,000 calorie diet
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Week 1 - Tomato Contest Winner
cheese and garnish with the basil. Makes about 1 cup. The crostini were so outstanding, I just had to try some of her other recommendationsheavenly! The next day I used it as a topping for a Mushroom and Fontina Omelet. Once again, the tomato conserve brought read more...
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