4 C wild mushrooms, sliced
1 Tbsp thyme
1 C balsamic vinegar
½ loaf French bread, sliced and toasted (crostini)
½ C shaved Parmesan cheese
1/2 C diced tomatoes
1 C Plain 0% Chobani Greek Yogurt
Salt and pepper to taste
2 Tbsp olive oil
Sauté mushrooms in olive oil until tender. Season the mushrooms with salt, pepper and thyme. Let cool and fold in the Plain 0% Chobani. Place on crostini.
Top with shaved Parmesan cheese and diced tomatoes and drizzle with balsamic vinegar, if desired.