Sautéed Mushrooms on Toast

Sautéed Mushrooms on Toast

This sauteed mushrooms on toast recipe takes literally minutes to prepare, is tasty and highly nutritious.

CAL P/SERVE
277
kJ P/SERVE
1160
FAT P/SERVE
7.2g
CARBS P/SERVE
28.1g
PROTEIN P/SERVE
16.8g
SUGAR P/SERVE
8.6g
SODIUM P/SERVE
368g
FAT
%
2.2%
ENERGY RDI%
13.3%

If you're tempted to skip breakfast because you're pressed for time, don't. You can whip this recipe up in a few minutes and be on your way in no time. And you'll be set up nutritionally for the day ahead.

Ingredients

  • 6 Med Button Mushrooms, sliced
  • 1 clove garlic
  • ½ leek, washed and slice
  • 1 tsp. Worcecshire sauce
  • Sprinkle oregano
  • 1 large slice bread, dark rye sliced thickly
  • 2 tsp. olive oil
  • 1tblp. water
  • S & P to taste

Method

  1. In a small non-stick frypan, heat olive oil and sauté leek until softened, about 4-5 mins.
  2. Add sliced mushrooms, pan will be full but this will reduce down by 1/3 so don’t worry.
  3. Add the tbsp. Water keep turning mushrooms over.  After a couple of minutes  then add the Worcecshire sauce, oregano and garlic and keep cooking for a few more minutes until it cooks.  Season with S & P to taste.
  4. Toast bread and serve immediately.

Nutrition Table

Servings: 1 Serving size:321g
Average Serve Average 100g
Energy 1160 kJ 360 kJ
  277 Cal 86 Cal
Protein 16.8 g 5.2 g
Fat, total 7.2 g 2.2 g
- Saturated 1.2 g 0.4 g
Carbohydrate 28.1 g 8.8 g
- Sugars 8.6 g 2.7 g
Sodium 368 mg 115 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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