Mushroom and Thyme Toasts
[quicklook-recipe prep_time=”10-15 min” cook_time=”10 min” serves=”8″ details=”” ] The smooth flavor of the mushrooms is enhanced by cooking them with
[quicklook-recipe prep_time=”10-15 min” cook_time=”10 min” serves=”8″ details=”” ]
The smooth flavor of the mushrooms is enhanced by cooking them with garlic, herbs, and a dollop of tangy low-fat sour cream. The mushrooms taste wonderful piled on top of whole-grain toast spread with ricotta cheese.
[ingredients-list title=”Ingredients” serving_size=”1 cup”]
- 1/2 cup part-skim ricotta cheese
- 2 celery stalks, finely chopped
- 3 tablespoons finely chopped parsley
- Good pinch of cayenne pepper
- 1 pound button mushrooms
- 1 garlic clove, crushed
- 2 tablespoons chopped
- fresh thyme
- 2 tablespoons low-fat sour cream
- 1 teaspoon lemon juice
- 8 thick slices cut from a small loaf of whole-grain bread
[step-list-wrapper title=”How to make it” time=”20-25minutes”]
[step-item number=”1″ image_url=”” title=”” ]Place the ricotta, celery, parsley, and cayenne pepper in a bowl and mix well. Refrigerate until needed. Preheat the oven broiler to high.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] Leave any small mushrooms whole and halve larger ones. Place them in a large, heavy, nonstick skillet and add the garlic, thyme, sour cream, and 1 teaspoon water. Cover and cook gently until the mushrooms are just tender and have given up their juices, about 3 to 4 minutes. Add the lemon juice and season lightly with salt and pepper.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]While the mushrooms are cooking, toast the bread slices on both sides under the broiler. While still warm, spread one side of each piece of toast with some of the ricotta mixture, then cut it in half.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Arrange the toasts on individual serving plates. Spoon the hot mushroom mixture over the toasts and serve immediately.[/step-item][/step-list-wrapper]
Some More Ideas
Deviled mushroom toasts: Heat 1 tablespoon olive oil in a nonstick skillet, add 1 thinly sliced onion and cook over
medium heat until softened. Stir in 1 crushed garlic clove, 1 pound halved mushrooms, and 1 seeded and diced red bell pepper. Cook, stirring frequently, for 2 minutes, then stir in 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and 1 teaspoon dark brown sugar. Lower the heat and cook gently for 5 minutes, stirring occasionally. Add 2 tablespoons chopped parsley and season lightly with salt and pepper. Toast the bread and spread with 1/2 cup low-fat soft goat cheese. Spoon the hot deviled mushroom mixture over the toasts and serve immediately.
- Though there are over 2,500 varieties of mushrooms grown throughout the world, not all are edible and some are poisonous. All edible mushrooms are a useful source of several B vitamins.
- Like other cheeses, ricotta is a good source of protein and calcium. Because of its high moisture content, it is lower in fat than many other varieties of soft cheese.
[nutrition-info calories=”148″ calories_fat=”32″ fat=”4g” sat_fat=”1g” choles=”6mg” sodium=”261mg” carbs=”24g” sugars=”3g” protein=”8g” fiber=”4g”]
Exchanges: starch 1 1/2, fat 1/2
Excellent source of riboflavin. Good source of folate, iron, magnesium, niacin, phosphorus, potassium, thiamine, vitamin C.