This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
| Mushroom-Thyme Toasts Download and print this recipe |
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| Serves 4; 2 toast triangles and 2 tablespoons mushroom filling per serving Try these toasts when you want a tantalizing snack or appetizer or a sophisticated accompaniment to a soup or salad lunch. |
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Ingredients Cooking spray 1 cup sliced fresh mushrooms, such as button, shiitake, wood ear, oyster, or a combination, stems removed from shiitakes 2 medium garlic cloves, minced 1 tablespoon minced fresh thyme 1 tablespoon water 1/8 teaspoon pepper 4 very thin slices whole-wheat bread, halved diagonally 2 tablespoons shredded or grated Parmesan cheese Nutrition Analysis (per serving) Calories 52 Total Fat 1.0 g
Sodium 110 mg Carbohydrates 7 g
Dietary Exchanges: 1/2 starch |
Directions Preheat the broiler. Lightly spray a medium skillet with cooking spray. Cook the mushrooms and garlic over medium-high heat for 2 minutes, stirring frequently. Stir in the thyme, water, and pepper. Cook for 2 minutes, or until the mushrooms are tender, stirring frequently. Arrange the bread triangles in a single layer on a baking sheet. Broil about 4 inches from the heat for about 1 minute, or until the tops are toasted. Turn over. Broil for about 1 minute, or until toasted. Remove from the oven. Spoon the mushroom mixture over each triangle. Sprinkle with the Parmesan. Broil for about 1 minute, or until the Parmesan is melted. Serve hot or warm. Cook’s Tip: To clean mushrooms, use a mushroom brush or wipe them with a damp cloth or paper towels. Never soak them in water, because they are very absorbent and may become mushy.  |
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