Grilled Mushroom Bruschetta
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
Serves
107
Calories
4.5g
Protein
179g
Serving Size
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
- 1Preheat oven 180C.
- 2Line a baking tray with baking paper and place mushrooms face up on the tray.
- 3Drizzle 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.
- 4Meanwhile chopped tomato and season with salt and pepper. Place in a small bowl and mix with basil leaves.
- 5When 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.