Ingredients Jump to Instructions ↓

  1. 4 Atkins white bread - crusts trimmed

  2. 2 tablespoons 30ml Olive oil

  3. 2 Garlic cloves - pressed

  4. 1/2 teaspoon 2 1/2ml Oregano

  5. 10 oz 284g Button mushrooms - sliced

  6. 10 oz 284g Assorted wild mushrooms

  7. 2 tablespoons 30ml Chopped sun-dried tomatoes in oil - lightly drained

  8. 2 tablespoons 30ml Chopped fresh parsley Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 300 degrees. Toast bread 15 minutes, until crispy throughout. Cut each slice in half diagonally, then in half again to form four triangles. 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. Mix in sun-dried tomatoes and parsley. Season to taste with salt and pepper. Divide mixture over toast points and serve. This recipe yields 4 servings. Carbohydrates: 16 grams Net Carbs: 9 grams Fiber: 7 grams Protein: 16.5 grams Fat: 13.5 grams Calories: 238 Description: "Though mushrooms appear in the market year round, their peak season is spring. The more exotic varieties are more intensely flavored than button, or white, mushrooms."


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