Recipes

Portobello and Ricotta Crostini Recipe

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Atkins Portobello and Ricotta Crostini
4.1g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
14.7g

Protein

8.1g

Fat

1.7g

Fiber

154.2cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 Atkins Low Carb Wheat Bread
  • 1 tablespoon Extra Virgin Olive Oil
  • 0 1/2 tbsp Balsamic Vinegar
  • 1 tsp Garlic
  • 1 cap Portobello Mushroom Caps
  • 1 1/2 oz Ricotta Cheese (Whole Milk)
  • 0 1/2 tsp Salt
  • 1 1/2 tbsp Tomato Paste

DIRECTIONS

Use the Atkins recipe to make Atkin's Low Carb Wheat Bread.

  1. Preheat oven to 425°F.
  2. Combine half the oil with the vinegar and minced garlic. Brush mixture on both sides of mushroom. Place mushroom, top side up, on a foil-lined baking sheet and bake until golden and soft, about 15 minutes. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.
  3. Turn on broiler. Cut two circles from each slice of bread with a 2 round biscuit cutter. Brush both sides of circles with remaining oil and broil on a baking sheet 4 from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.
  4. To assemble: Mix ricotta with salt. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.