Crostini with Mushrooms and Feta Cheese
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 263 mg | (7 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large Mushrooms (or Portobello)
- 2 Tbsps butter
- salt
- freshly ground peppers
- 4 slices Sandwich bread (toast)
- 4 Tbsps Crème fraiche
- 1 tsp lemon juice
- 1 handful young Beet Greens
- 4 slices Feta (each about 30g)
- 2 Tbsps coarse grained Dijon mustard
- 1 Tbsp Safflower oil
- 2 Tbsps chopped parsley
Preparation steps
1.
Clean the mushrooms, trim the stems and sear the mushrooms on both sides for 2-3 minutes in the butter. Season to taste with salt and pepper. Remove the crust from the bread. Mix the creme fraiche with the lemon juice and spread it on the bread.
2.
Rinse the beet greads, pat dry, and spread over the cream. Place 1 mushroom cap over the greens. Top with 1 slice of feta cheese and another mushroom cap. Mix the mustard with the oil and parsley. Mix well, place on top of the mushrooms and serve.
