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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Olive oil

  2. 1/2 cup 31g / 1.1oz Minced onion

  3. 1 3/4 cups 414ml Thinly sliced fresh mushrooms

  4. 2 tablespoons 30ml Sun-dried tomato tidbits

  5. 1 tablespoon 15ml Fresh lemon juice

  6. 1 Salt

  7. 1 Dried whole rosemary - crushed

  8. 1 tablespoon 15ml Minced fresh parsley

  9. 2 tablespoons 30ml Nonfat cream cheese

  10. 4 Italian bread - (1-ounce) Diagonally-cut slices

  11. 1 tablespoon 15ml Grated fresh parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe 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).

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