Sautéed Mushrooms on Toast
CAL P/SERVE
277
kJ P/SERVE
1160
FAT P/SERVE
7.2g
SODIUM P/SERVE
368g
If you're tempted to skip breakfast because you're pressed for time, don't. You can whip this recipe up in a few minutes and be on your way in no time. And you'll be set up nutritionally for the day ahead.
Ingredients
- 6 Med Button Mushrooms, sliced
- 1 clove garlic
- ½ leek, washed and slice
- 1 tsp. Worcecshire sauce
- Sprinkle oregano
- 1 large slice bread, dark rye sliced thickly
- 2 tsp. olive oil
- 1tblp. water
- S & P to taste
Method
- In a small non-stick frypan, heat olive oil and sauté leek until softened, about 4-5 mins.
- Add sliced mushrooms, pan will be full but this will reduce down by 1/3 so don’t worry.
- Add the tbsp. Water keep turning mushrooms over. After a couple of minutes then add the Worcecshire sauce, oregano and garlic and keep cooking for a few more minutes until it cooks. Season with S & P to taste.
- Toast bread and serve immediately.
Nutrition Table
Servings: 1
Serving size:321g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1160 kJ | 360 kJ |
| 277 Cal | 86 Cal | |
| Protein | 16.8 g | 5.2 g |
| Fat, total | 7.2 g | 2.2 g |
| - Saturated | 1.2 g | 0.4 g |
| Carbohydrate | 28.1 g | 8.8 g |
| - Sugars | 8.6 g | 2.7 g |
| Sodium | 368 mg | 115 mg |
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