Squash and Portobello Bruschetta
| Yield: | 6 Servings |
| Categories: | Low-Fat, Vegetables |
| 1 3/4 | lb | Butternut Squash; Or Orange-Flesh Squash |
| 3/4 | lb | Portobello Mushrooms; Wiped Clean, Stems Removed |
| 3 | Cloves Garlic (up To 4) | |
| Salt And Freshly Ground Pepper, To Taste | ||
| 1 | tb | Chopped Fresh Oregano; + More For Garnish |
| 1 | tb | Chopped Fresh Rosemary; + More For Garnish |
| 2 | tb | Balsamic Vinegar |
| 1/4 | c | Low-Sodium Chicken Stock; Skimmed Of Fat |
| 1/4 | c | Soft Goat Cheese |
| 6 | sl | Whole-Wheat Country Bread |
| Olive Oil Spray |
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