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Bruschetta With Mushroom & Feta Cheese

recipe 15 min
Total 526 Kcal 15 g protein 89 g carbs 13 g fat

Ingredients for serving

  • 60 g Whole Wheat Bread 2 x slice thin (30g)
  • 100 g Portobello Mushroom, fresh, raw 1 x mushroom chopped(100g) (100g)
  • 38 g Cheese, feta 1 x wedge (1.33 oz) (38g)
  • 7.2 g chopped Garlic 1 x tbsp (7.15g)
  • 1 g Oil, olive, salad or cooking
  • 2.5 g Basil, fresh 1 x leaves (2.5g)
  • 0.4 g Salt, table 1 x dash (0.4g)
  • 2.3 g Spices, pepper, black 1 x tsp, ground (2.3g)

Instructions

  • Preheat the oven to 400 degree Fahrenheit.
  • Place the bread slices in a toaster or in a preheated oven and toast for 2-3 minutes, until golden and slightly crispy; set aside.
  • Heat a non stick pan over medium-high heat. Add oil and mushrooms and sauté until mushrooms are tender. Remove from the heat and drain excess liquid from the pan.
  • Add crumbled feta and minced basil leaves to the mushrooms, season with salt and pepper, and mix well.
  • Top each bread slice with two spoonfuls of the mushroom and feta mixture.
  • Place on a baking sheet and bake for 4-5 minutes.
  • Garnish with a basil leaf before serving.

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