Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            3 ounce  parmesan cheese -- chun
     1/4           cup  olive oil
  1 1/2         pounds  fresh white or crimini mushrooms sliced -- (about 7-1/2-cups)
     1/4           cup  chopped fresh parsley
  2          teaspoons  minced parsley
  1           teaspoon  fresh thyme -- crushed
     3/4      teaspoon  salt
     1/8      teaspoon  ground black pepper
  4       thick slices  sourdough or -- toasted
  4       thick slices  whole-grain round peasant -- toasted
                        -- loaf bread

Preparation:

Using a vegetable peeler, shave large curls of Parmesan to make 1 cup (loosely packed); set aside. In a large (10-inch) nonstick skillet over high heat, heat olive oil until hot. Add mushrooms; cook, stirring frequently, until mushrooms are lightly brown and liquid nearly evaporates, about 7 minutes. Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes. Using a spatula, press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms even with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes. To serve, cut in 4 wedges; arrange a wedge on each slice of bread. Serve alongside a salad of mixed greens, if desired.

Nutritional Information:

218 Calories (kcal); 20g Total Fat; (81% calories from fat); 9g Protein; 1g Carbohydrate; 17mg Cholesterol; 798mg Sodium