Skip Navigation LinksHome > May 2009 - Volume 3 - Issue 2 > Mushroom‐Thyme Toasts
HEART Insight:
doi: 10.1097/01.HEARTI.0000351622.73797.20
Departments: The Hungry Heart/Snack Attack!

Mushroom‐Thyme Toasts

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Serves 4; 2 toast triangles and 2 tablespoons mushroom filling per serving

Figure. This recipe ...
Figure. This recipe ...
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Try these toasts when you want a tantalizing snack or appetizer or a sophisticated accompaniment to a soup or salad lunch.


Cooking spray

1 cup sliced fresh mushrooms, such as button, shiitake, wood ear, oyster, or a combination, stems removed from shiitakes

2 medium garlic cloves, minced

1 tablespoon minced fresh thyme

1 tablespoon water

⅛ teaspoon pepper

4 very thin slices whole-wheat bread, halved diagonally

2 tablespoons shredded or grated Parmesan cheese


Preheat the broiler.

Lightly spray a medium skillet with cooking spray. Cook the mushrooms and garlic over medium-high heat for 2 minutes, stirring frequently. Stir in the thyme, water, and pepper. Cook for 2 minutes, or until the mushrooms are tender, stirring frequently.

Arrange the bread triangles in a single layer on a baking sheet. Broil about 4 inches from the heat for about 1 minute, or until the tops are toasted. Turn over. Broil for about 1 minute, or until toasted. Remove from the oven. Spoon the mushroom mixture over each triangle. Sprinkle with the Parmesan. Broil for about 1 minute, or until the Parmesan is melted. Serve hot or warm.

Cook's Tip

To clean mushrooms, use a mushroom brush or wipe them with a damp cloth or paper towels. Never soak them in water, because they are very absorbent and may become mushy.

Nutrition Analysis

Dietary Exchanges

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½ starch

© 2009 American Heart Association, Inc.