• 1 tablespoon extra virgin olive oil
  • 3 -4 large fresh mushrooms , sliced
  • 1/2 cup fat-free cottage cheese
  • 1 tablespoon grated parmesan cheese
  • salt and pepper
  • 1 slice toasted8-grain bread or 1 slice toasted twelve-grain bread
  • 2 teaspoons margarine
  • 2 slices tomatoes (thick slices)
  • salt and pepper
  • 1 In a frypan (cast iron is best) heat the oil and brown the mushrooms.
  • 2 Add the cottage cheese.
  • 3 Sprinkle the parmesan cheese over.
  • 4 Add salt and pepper to taste.
  • 5 Stir and turn over and over so it does not stick.
  • 6 When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
  • 7 Meanwhile toast bread crisp.
  • 8 Lightly spread with a very little margarine.
  • 9 Place tomato slices on toast.
  • 10 Sprinkle salt and pepper over.
  • 11 Pour mushrooms and cheeses over tomatoes.
  • 12 Serve immediately.