RECIPES
Sauteed Portobello Mushroom Toast
by Livestrong_Recipes | Apr 7, 2015
- PREP
- 10 m
- COOK
- 08 m
- TOTAL
- 18 m
One way to update and make the typical breakfast sandwich better for you is to serve it open-faced.
INGREDIENTS
SERVES 1
- 1 1/2 tsp extra-virgin olive oil
- 1 shallot(s)
- 2 cap portobello mushroom
- 3/4 tsp fresh thyme
- 1 garlic clove
- 1/3 cup plain low-fat Greek yogurt
- 1/4 tsp sea salt
- 2 slice 7 Grain Sourdough Whole Wheat Bread
- 2 tsp fresh chives
DIRECTIONS
1
Heat the oil in a (10-inch) medium (PFOA-free) nonstick skillet over medium-high. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, thyme, and garlic and sauté until mushrooms are softened, about 5 minutes. Add 3 Tbsp. of the yogurt and the salt and cook while stirring until the yogurt just forms into a sauce, about 30 seconds.
2
Top the toasts with the mushroom mixture, including all residual liquid from the skillet. Dollop with the remaining Greek yogurt and sprinkle with the chives.
