3 garlic cloves, divided
6-1/2 C coarsely chopped cremini mushrooms (about 1/2 pound)
3 C. coarsely chopped oyster mushroom caps (about 4 oz)
2-1/2 C. coarsely chopped chanterelle mushrooms (about 4 oz)
2 T. finely chopped fresh flat-leaf parsley
1 t. EVOO
1/2 t. salt
Mince 2 garlic cloves. Cut remaining clove in half; set aside.
Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large skillet; cook 30 seconds over medium-high heat. Add mushrooms, cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.
Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minutes on each side or until toasted. Rube 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 T mushroom mixture over each bread slive and top with about 2 t. cheese.
6 servings (2 pieces per serving)
133 calories, 4.2g fat, 8g protein, 18.2g carbs, 2.5g fiber, 493mg sodium