Toadstool Toast - a diabetic friendly recipe

Laugh all you want about the name. My daughter named this recipe and it stuck.

 Takes about 25 minutes total, prep and cooking time.  Serves 8'

Makes a great lunch time meal, or can be sliced smaller for appetizers.

Ingredients:

1/2 cup skim ricotta cheese

1 pound mushrooms (I use the button kind for this recipe but your favorite will do)

3 tbsp finely chopped parsley

1 garlic clove, crushed

2 tbsp chopped thyme

2 1 tsp lemon juice

2 celery stalks, chopped fine

2 tbsp low fat sour cream

a pinch of cayenne pepper

8 slices of whole grain bread (thick cut from a small loaf works great)

Combine the cheese, parsley, celery and cayenne pepper in a bowl. Mix well and put in the refrigerator until ready to use.

Put the broiler on high.

Slice the mushrooms in half.  In a large nonstick skillet, add the garlic, thyme, sour cream and 1 tsp water along with the mushrooms. Cover and cook until the mushrooms are tender, about 3-4 minutes.  Add the lemon juice and salt and pepper to taste.

While the mushrooms are cooking, toast the bread slices under the broiler just slightly.  While it is still warm spread one side of each slice of toast with the ricotta mixture, then cut the slice in half.  Place on serving dishes.  Spoon the mushroom mixture over the toast and serve immediately.

 Nutritional information:

About 8 grams of protein, 24 grams of carb and about 150 calories.