Wild Mushroom and Asparagus Tartines

Day 5

For tonight's recipe, I enlisted my health foodie sister Rachel to share one of her Louisiana kitchen favorites. This recipe is fun because you can be creative. You can literally throw whatever vegetables you have on hand into the foil boat. You can also replace the whole wheat bread for gluten-free bread, quinoa, or brown rice. Although this recipe is mainly vegetables, you'll be surprised how filling it is. The six Justice family members were happily satisfied after this meal.

Recipe: Serves 4

4 slices 100% whole-grain bread, toasted (also try quinoa, brown rice or gluten-free bread)

4 cups thinly sliced wild mushrooms

1 lb. asparagus, cut into 1-inch pieces (3 cups)

2 large shallots, thinly sliced (3/4 cup)

1 3/4 cups low-sodium vegetable broth, divided

1 large egg

1 large egg white

1 Tbs. minced fresh thyme

Directions

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Brush inside of foil with olive oil.

2. Place 1 slice of toast in each foil packet. Combine mushrooms, asparagus, and shallots in medium bowl. Add 1/4 cup broth, and season with salt and pepper, if desired. Divide mixture among packets.

3. Whisk together remaining 1 1/2 cups broth, egg, egg white, and thyme in small bowl. Season with salt and pepper, if desired. Drizzle each packet with 1/2 cup broth mixture. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet, and bake 25 to 30 minutes.

4. Transfer to serving plates.

Nutrition Facts

Per serving: 173 calories, 4.5 grams fat, 14.5 grams protein, 26.5 grams carbohydrates

Recipe adapted from Vegetarian Times