This can be made ahead of time, placed into the fridge and cooked when you cook your meat. Or cook ahead of time and serve at room temperature.
- 2 slices multigrain bread
- 1/2 onion, sliced
- 2 stalks celery, sliced
- 6 cup mushrooms, sliced
- Sprinkle thyme and rosemary
- Salt & pepper
- 1/2 cup chicken or vegetable stock
- 1 clove garlic, crushed
- 1 tbsp. olive oil
- Cut your bread into large cubes, set aside. Preheat oven to 200C.
- In a non-stick frypan add olive oil and sauté onions, celery for 5 minutes until softened.
- Add mushrooms, continue to cook for 3 more minutes then add garlic and a sprinkle of thyme and rosemary then season with salt and pepper. Cook a further couple of minutes.
- Take off heat and place in a mixing bowl. Add multigrain bread cubes and mix. Place into a small oven proof dish then pour stock over mixture.
- Place in oven and cook for 30-40 minutes. Take out and serve with any meat dish.
Servings: 4 Serving size:130g
|Average Serve||Average 100g|
|Energy||450 kJ||346 kJ|
|107 Cal||83 Cal|
|Protein||4.6 g||3.5 g|
|Fat, total||4.3 g||3.3 g|
|- Saturated||0.7 g||0.5 g|
|Carbohydrate||10.7 g||8.2 g|
|- Sugars||3.0 g||2.3 g|
|Sodium||232 mg||179 mg|
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