Low-Cal Fingerfood
Mushroom Crostini
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 slices Ciabatta (or baguette)
- 1.333 cups Pearl onion
- 1 clove garlic cloves
- 4 ½ cups Mushrooms
- 4 Tbsps olive oil
- salt
- freshly ground Black pepper
- 2 Tbsps balsamic vinegar
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Preheat the oven to 200°C / 400°F
2.
Place the slices of bread on the oven rack and toast for about 2 minutes, or until golden brown. Peel and halve the onions. Peel and finely chop the garlic. Sort, clean and chop the mushrooms. Heat the oil and sweat the mushrooms, then add the onions and garlic and fry all together. Season with salt and pepper and stir in the vinegar, then continue cooking until the liquid has almost all evaporated. Finally mix in the parsley. Pile the mushroom mixture on the slices of toast while still warm and serve immediately.
