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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 8 each mushrooms cremini or white botton, sliced
- 4 each sundried tomatoes oil packed, slightly drained and chopped
- 2 each artichoke hearts marinated, drained and sliced
- 1/4 cup mozzarella cheese shredded
- 2 slices whole wheat bread toasted
Method
- In a small nonstick skillet, add oil over medium-high heat until hot.
- Add garlic, stirring constantly, and cook for about 1 minute until very fragrant.
- Add mushrooms, stirring often, and cook until mushrooms are caramelized and browned, most of liquid has been evaporated, about 8 minutes.
- Stir in sun-dried tomatoes and artichoke heats, and cook for another 2 minutes until heated through.
- Add cheese, and cook for another 1 to 2 minutes until cheese melts.
- Divide mushroom mixture evenly over two slices of toast bread.
- Serve warm.
