Grilled Mushroom Bruschetta

Grilled Mushroom Bruschetta

At just over 100 calories per serve, this dish makes a great & nutritious alternative to traditional bruschetta. It makes a great light lunch or an entrée before a main meal.

CAL P/SERVE
107
kJ P/SERVE
447
FAT P/SERVE
7.9g
CARBS P/SERVE
2.9g
PROTEIN P/SERVE
4.5g
SUGAR P/SERVE
2.5g
SODIUM P/SERVE
68g
FAT
%
4.4%
ENERGY RDI%
5.1%

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

  1. Preheat oven 180C.
  2. Line a baking tray with baking paper and place mushrooms face up on the tray.
  3. 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.
  4. Meanwhile chopped tomato and season with salt and pepper. Place in a small bowl and mix with basil leaves.
  5. 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

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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