Mushroom Crostini
3.5g
Net Carbs
4.4g
Protein
10.3g
Fat
2.2g
Fiber
128
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 2 tablespoons Parsley
- 2 cloves Garlic
- 10 ounces Mushroom Pieces and Stems
- 2 1/2 ounces Oyster Mushroom
- 2 tablespoons Extra Virgin Olive Oil
- 2 1/2 ounces Brown Mushrooms (Crimini Italian)
- 1/2 teaspoon leaf Oregano
- 2 tablespoons chopped Sun-Dried Tomatoes
Directions:
Use the Atkins recipe to make Low Carb Coconut Bread. You will need 4 slices.
- Heat oven to 300°F. Toast bread 15 minutes, until crispy throughout. Set aside.
- Heat oil in a large skillet over medium heat. Add minced garlic and oregano; cook until garlic is lightly colored, about 30 seconds.
- Add finely chopped mushrooms and cook 10 minutes or until brown. Mix in chopped sun-dried tomatoes and parsley.
- Meanwhile add 1 bread crust (reserve 3 slices for serving) to a food processor until crumbly and sprinkle on top of the mushrooms. Season to taste with salt and pepper then blend to combine the breadcrumbs.
- Cut each of the remaining 3 slices of bread in half diagonally, then in half again to form 12 triangles total. Divide mixture over the toasted Coconut Bread points and serve. Each serving is 2 pieces.
