Creamy Mushroom Toast
Appetizer, Breakfast
SERVES:
1
1
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes minutes
5 minutes minutes
COOK TIME:
10 minutes minutes
10 minutes minutes
Ingredients
- 1 Portobello mushroom sliced
- 4 brown mushrooms sliced
- ½ brown onion sliced
- 1 clove garlic diced
- 1 tbsp olive oil
- 2 slices wholegrain sourdough bread toasted
- 2 tbsp ricotta cheese
- 1 handful fresh rocket leaves
- 1 tbsp balsamic vinegar
- sea salt and ground black pepper
- fresh flat-leaf parsley chopped
- dried chilli flakes optional
Method
- Sauté onion in 1 tbsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes
- Add mushrooms with a light drizzle of olive oil and sauté over a high heat
- When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat
- In a bowl, add rocket leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together 5. To assemble, spread ricotta cheese on toasted sourdough, add rocket leaves, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!
Notes
Courtesy of Australian Mushrooms
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
