Mushrooms on Toast with a Twist
Servings
Prep Time
Cook Time
Ready In
Recipe: #7252
December 05, 2011
Categories: Comfort Food, Lunch, Main Dish, Snacks, Vegetables, Mushrooms, British, North American, Pacific Northwest, Pacific Rim, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Fall/Autumn, Summer, Winter, Weeknight Meals, Electric Skillet, Skillet, Stove Top, Low Calorie, Vegetarian more
"Came up with this one night when i was home alone for supper, kinda clean the fridge supper, easy and quick but very tasty !"
Ingredients
Nutritional
- Serving Size: 1 (452.5 g)
- Calories 610.9
- Total Fat - 34.6 g
- Saturated Fat - 10.9 g
- Cholesterol - 36.7 mg
- Sodium - 960.6 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 5.6 g
- Sugars - 10.3 g
- Protein - 27.8 g
- Calcium - 633.8 mg
- Iron - 3.4 mg
- Vitamin C - 41 mg
- Thiamin - 0.4 mg
Step 1
In a frypan (cast iron is best) heat the oil and brown the mushrooms. Add the cottage cheese. Sprinkle the parmesan cheese over. Add salt and pepper to taste. Stir and turn over and over so it does not stick. When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
Step 2
Meanwhile toast bread crisp. Lightly spread with a very little margarine. Place tomato slices on toast. Sprinkle salt and pepper over. Pour mushrooms and cheeses over tomatoes. Serve immediately.
Tips & Variations
No special items needed.
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