This popular appetizer is delicious with mushroom topping
Preparation time: 30 minutes
Servings: 8(2 slices with 2 ta.)
5 A Day servings: 1.
 |
|
1 tablespoon olive oil
1 teaspoon coarsely ground pepper
2 teaspoons hot curry powder
1 ½ pounds button mushrooms, coarsely chopped
1 medium onion, peeled and finely chopped
4 cloves garlic, peeled
2 teaspoons dried leaf oregano, crushed
2 tablespoons Balsamic vinegar
1/3 cup finely chopped parsley
salt and pepper, to taste (optional)
loaf or 16 ½ inch thick slices of Italian or French bread
Extra virgin olive oil (optional)
|
- Heat oil, pepper and curry powder in deep skillet over MEDIUM-HIGH heat. Add mushrooms, onion, 2 cloves minced garlic and oregano. Mix well, cover and cook for 2-3 minutes. Remove lid, lower heat and continue to cook, stirring often until mushroom mixture is somewhat dry in texture.
- Remove from heat and mix in vinegar and chopped parsley. Adjust seasonings. Cool to room temperature.
- Toast bread until golden. While toast is still warm, rub cut garlic on one side of each slice. If desired, drizzle with olive oil. Place warm brushchetta around mushroom topping and serve immediately.
|
|
 |
 |
| Nutritional Information per Serving |
| Calories: 104 |
Saturated Fat: .5g |
| Carbohydrates: 16g |
Dietary Fiber: 2g |
| Total Fat: 11g |
% of Calories from Fat: 21% |
| Cholesterol: 0mg |
Sodium: 120mg |
| |
Protein: 5g |
|
 |
© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
