Cheesy Caramelized Mushroom and Sun-Dried Tomato on Toast

1. 1

   In a small nonstick skillet, add oil over medium-high heat until hot.

2. 2

   Add garlic, stirring constantly, and cook for about 1 minute until very fragrant.

3. 3

   Add mushrooms, stirring often, and cook until mushrooms are caramelized and browned, most of liquid has been evaporated, about 8 minutes.

4. 4

   Stir in sun-dried tomatoes and artichoke heats, and cook for another 2 minutes until heated through.

5. 5

   Add cheese, and cook for another 1 to 2 minutes until cheese melts.

6. 6

   Divide mushroom mixture evenly over two slices of toast bread.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.