Instructions: Heat oil in a small nonstick skillet over medium heat. Add onion, and saute 3 minutes. Add mushrooms and tomato tidbits; saute 2 minutes. Add lemon juice, salt, and rosemary; cook an additional minute or until liquid evaporates. Remove from heat, and stir in parsley.

Spread cream cheese evenly over each bread slice; top with mushroom mixture. Sprinkle with cheese.

Yield: 2 servings (serving size: 2
sandwiches).

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