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Heat the olive oil in a saucepan, and add the garlic and nepitella. When the garlic is golden, add the mushrooms and cook in the saucepan for a few minutes before adding salt, to taste.
Toast the bread and drizzle some olive oil on top.
Remove the nepitella sprigs from the saucepan. Place mushrooms on top of the toasted bread. Serve immediately.
SERVINGS: 4 (APPETIZER)
Calories: 334
Total Fat: 16 grams
Saturated Fat: 2 grams
Protein: 7 grams
Total carbohydrates: 39 grams
Sugar: 2 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 627 milligrams
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Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
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