Appetizer -- Mushroom Bruschetta
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1 large French baguette
4 cups button mushroom caps
4 cups shitake mushroom caps
One quarter cup fresh parsley, chopped
One quarter cup cream
3 cloves garlic, minced
1 Tbsp. fresh thyme
Salt and pepper to taste
Slice baguette lengthwise and broil in the oven until lightly toasted. Place mushrooms in a food processor and process until chopped. Spray a skillet with non-stick cooking spray and place mushrooms in skillet and cook over medium heat for about 10 minutes. Add parsley, cream, garlic, thyme, and salt and pepper and cook a few more minutes. Spread over toasted bread and slice into individual servings.
The Skinny: Use fat free Half and Half in place of the cream.
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