Small Plates: Mushroom Artichoke and Green Onion Crostini
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Mushroom Artichoke and Green Onion Crostini
Small Plates: Mushroom Artichoke and
Green Onion Crostini
Ingredients
3/4 cup coarsely chopped Mycopia Specialty Trio Mushrooms
2 tsp. olive oil
1/3 cup chopped marinated artichoke hearts
1 large green onion, sliced
1 clove garlic, minced
sea salt and pepper to taste
4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (in our Bakery)
2 tsp. part-skim ricotta cheese
grated Parmesan cheese
Directions

Prep: 10 minutes, Cook: 8 to 10 minutes, Serves: 2

Cook 3/4 cup coarsely chopped Mycopia Specialty Trio Mushrooms in 2 tsp. olive oil over medium-high heat until browned. Stir in 1/3 cup chopped marinated artichoke hearts,1 large sliced green onion and 1 clove minced garlic; cook until hot, then season to taste with sea salt and pepper. Lightly toast 4 thin slices Nob Hill Trading Co. Whole Grain European Loaf (from our Bakery), then quickly spread each slice with 2 tsp. part-skim ricotta cheese. Spoon vegetable mixture onto toasts and sprinkle liberally with grated Parmesan cheese.

Nutritional Information:
257 calories, 9 g protein, 12 g total fat (2 g sat.), 30 g carbohydrate,
5 g fiber, 1 g sugar, 6 mg cholesterol, 368 mg sodium, 7 points