2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
4 ounces baby portabella mushrooms
(about 8–10 mushrooms), cleaned, stems removed, and sliced
1/2 cup fresh basil leaves
1/2 cup fresh parsley
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
1/4 teaspoon black pepper
1 loaf whole-grain Italian or French bread, about 3 inches wide and 2 inches high
4 grape tomatoes, cut in slices
Heat a small skillet over medium heat; add olive oil, minced garlic, and mushroom slices, and cook until mushrooms are slightly soft. Remove from heat and place in a food processor. Tear basil and parsley leaves into pieces and add to processor along with cheese and black pepper. Pulse until well combined. Slice off eight bread slices, each 1/3 inch thick. Top each slice with 1 teaspoon spread, and place on a broiler-safe tray. Broil until edges of bread are browned, just a few minutes. Remove and top with slices of tomato and serve.
Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes
Serving size: 2 slices
Nutrition Facts Per Serving:
Calories: 133
Carbohydrate: 18 g
Protein: 4 g
Fat: 5 g
Saturated fat: 2 g
Cholesterol: 5 mg
Sodium: 296 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 fat
Carbohydrate choices: 1