Recipes

Portobello and Ricotta Crostini Recipe

Atkins Portobello and Ricotta Crostini
4.1g
Net Carbs
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

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How to Calculate Atkins Net Carbs

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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.

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