Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
White Wine Mushrooms and Zucchini Toasts Recipe
Serving Amount
Ingredients
2 tbsp olive oil
3 cloves garlic, minced
2 green onions, chopped, greens and whites separated
2 cup sliced mushrooms (white or portobella)
1 zucchini, sliced into thin half-moons
1⁄4 cup dry white wine (pinot grigio or sauvignon blanc)
Salt and pepper to taste
4 slices whole-wheat bread
2 Roma tomatoes, flesh removed and finely diced
Instructions
Step 1
In a large skillet over medium-low heat, heat olive oil. Add garlic and green onion whites and cook until fragrant and lightly golden, stirring frequently.
Step 2
Add mushrooms and zucchini and turn heat to medium. Stir frequently. When mushrooms and zucchini are tender, add white wine along with salt and pepper to taste. Stir then allow to cook until the wine is absorbed.
Step 3
While mushrooms are cooking, toast bread to desired darkness.
Step 4
Add mushroom mixture to toast, top with green onion greens and diced tomatoes. Enjoy!
