Healthy Mushroom & Tomato Bruschetta Recipe
Ingredients
- 400 g assorted mushrooms (Swiss brown, flat, button), sliced
- 3 tomatoes, chopped
- 2 sprigs rosemary
- 1 tsp fresh parsley or sage, chopped
- 2 cloves garlic, crushed
- 1 tsp lemon juice
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- 1/2 ciabatta loaf
Method
- Preheat oven to 200 °C (180 °CfFan forced).
- Mix mushrooms, tomatoes and herbs in an ovenproof dish.
- Whisk garlic, lemon juice, vinegar and oil. Pour over mushroom mixture.
- Loosely cover with foil and cook in oven for 20-25 minutes. Heat the bread during the last 5 minutes of cooking.
- Cut the loaf in half lengthways and cut each half into 4. Spoon mushroom mixture onto bread, grill and garnish with rosemary.
Hint
For a quicker alternative, gently simmer the mushroom mixture in a covered frypan for 10-15 minutes. Heat the loaf for 5 minutes in the oven to make it crisp.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Healthy tip!
Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 331 kJ | 287 kJ |
| 79 Cal | 69 Cal | |
| Protein | 4.1 g | 3.6 g |
| Fat, total | 1.8 g | 1.5 g |
| — saturated | 0.2 g | 0.2 g |
| Carbohydrate | 10.5 g | 9.1 g |
| — sugars | 1.8 g | 1.6 g |
| Sodium | 133 mg | 115 mg |
| Fibre | 2 g | 1.8 g |
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