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Jalapeño-Lime Chicken
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Mushroom Bruschetta
Prep and Cook Time: 23 minutes
Yield: Makes 2 servings
Ingredients:
2
cloves garlic
1/2
cup chopped fresh mushrooms
2
tablespoons chopped red bell pepper
1
green onion, thinly sliced
1
tablespoon grated Parmesan cheese, divided
1
tablespoon olive or canola oil
1/2
teaspoon lemon juice
1/4
teaspoon dried tarragon
1/4
teaspoon dried thyme
Salt and black pepper (optional)
6
slices French bread (1/2 inch thick)
Preparation:
1.
Preheat broiler. Peel garlic cloves. Mince one garlic; cut remaining clove in half.
2.
Combine mushrooms, bell pepper, green onion, minced garlic, 1-1/2 teaspoons Parmesan cheese, oil, lemon juice, tarragon and thyme in small bowl. Season with salt and black pepper.
3.
Arrange bread slices on ungreased baking sheet. Broil 4 inches from heat 2 to 3 minutes per side or until lightly browned.
4.
Remove baking sheet from broiler; rub tops of bread with cut sides of reserved garlic. Spoon about 1 tablespoon mushroom mixture onto each bread slice; sprinkle with remaining 1-1/2 teaspoons Parmesan cheese. Broil 1 to 2 minutes or until cheese is melted. Serve warm.
Nutritional Information:
| Serving Size: 1 bruschetta | |
| Sodium | 166 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 28 % |
| Calories | 96 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Italian
