Cream Cheese Toast with Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 33.9 μg | (75 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Mushrooms (such as Portobello mushrooms)
- 3 garlic cloves
- 2 Tbsps olive oil
- 120 milliliters vegetable stock
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 1 tsp sugar
- 1 ½ Tbsps freshly chopped parsley
- 4 slices Ciabatta
- 1 garlic clove
- olive oil (for drizzling)
- 120 grams cream cheese
- oregano (for garnish)
Preparation steps
1.
Rinse and chop the mushrooms. Finely chop 2 garlic cloves. Sweat the garlic in hot oil until translucent. Add the mushrooms and saute for 2-3 minutes. Pour in the vegetable stock and briefly boil. Season with vinegar, salt, pepper and sugar. Mix in the chopped parsley.
2.
Roast the bread on a hot griddle on both sides. Remove and rub with remaining garlic and drizzle with olive oil. Spread with cream cheese, sprinkle with salt, pepper and oregano. Serve with warm mushrooms.
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