As we have used mushroom as the base instead of bread you can serve this to all your friends who are on a no carb or low carb diet. This recipe is low sodium, low sugar, low carb, and low in saturated fat.
- 2 large flat mushrooms or Portobello mushrooms
- 1 clove garlic, crushed
- 1 large tomato or 2 small tomatoes, diced
- 1 tbsp. olive oil
- Splash balsamic vinegar
- 4 fresh basil leaves, sliced finely
- Preheat oven 180C.
- Line a baking tray with baking paper and place mushrooms face up on the tray.
- Drizzle olive oil over both mushrooms then with a teaspoon spread the crushed garlic randomly over the mushroom.Â Bake for 10 mins in oven or until cooked through.
- Meanwhile chopped tomato and season with salt and pepper. Place in a small bowl and mix with basil leaves.
- When mushrooms cooked through take out and place on your serving plates.Â Spoon tomato mixture on top, drizzle with a splash of balsamic vinegar and crumbled feta.
Servings: 2 Serving size:179g
|Average Serve||Average 100g|
|Energy||447 kJ||250 kJ|
|107 Cal||60 Cal|
|Protein||4.5 g||2.5 g|
|Fat, total||7.9 g||4.4 g|
|- Saturated||1.5 g||0.9 g|
|Carbohydrate||2.9 g||1.6 g|
|- Sugars||2.5 g||1.4 g|
|Sodium||68 mg||38 mg|
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