CAL P/SERVE
107
kJ P/SERVE
447
FAT P/SERVE
7.9g
SODIUM P/SERVE
68g
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.
Ingredients
- 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
Method
- 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. 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. Spoon tomato mixture on top, drizzle with a splash of balsamic vinegar and crumbled feta.
Nutrition Table
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 |