Mushroom Crostini

Crimini mushrooms resemble fresh button mushrooms but have a darker color and a more robust, earthy flavor. If crimini mushrooms are unavailable, use all button mushrooms.

Yield: 8 appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 14%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 10.3g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 158mg
  • Calcium: 7mg

Ingredients

  • 1 teaspoon olive oil
  • 2 1/2 cups sliced crimini mushrooms (about 8 ounces)
  • 1 cup sliced button mushrooms
  • 1/4 teaspoon salt
  • 2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon all-purpose flour
  • 1/8 teaspoon pepper
  • 1 garlic clove, halved
  • 8 (1/2-inch-thick) Italian bread slices, toasted (about 4 ounces)
  • Thyme sprigs (optional)

Preparation

  1. Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and salt; stir well. Cover and cook for 5 minutes. Increase heat to medium-high; add minced thyme, flour, and pepper, and cook for 1 minute, stirring occasionally.
  2. Rub cut sides of garlic over bread slices. Spoon 2 tablespoons mushroom mixture onto each bread slice. Garnish with thyme sprigs, if desired.
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