Detalles de la receta

Feta, Arugula, and Mushroom Bruschetta

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Número de Porciones: 14

Tamaño de la porción: 1 slice

A great tangy and tart combo.

Nombre: Cantidad:
loaf Italian bread, about 1 lb. (preferably whole wheat) 1
garlic cloves, 2 peeled and left whole, 2 minced 4
olive oil 1 Tbsp
sliced cremini mushrooms 3 cups
torn basil leaves, stems removed 4 cups
Salt and pepper to taste
reduced-fat feta cheese 1 cup
baby arugula leaves or baby spinach leaves or large arugula leaves, torn
1:

Preheatoven to 400°F.

 2:

Slice the loaf of bread diagonally into 14 slices half an inch thick.

 3:

Lay the bread out in a single layer on a baking sheet, and bake for 5 to 6 minutes or until lightly golden.

 4:

Remove from the oven and rub the whole garlic cloves over one side of each toast.

 5:

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and sauté for 3 to 4 minutes.

 6:

Add the minced garlic, and cook for 1 more minute.

 7:

Remove the pan from the heat, and stir in the basil, then season with some salt and pepper.

 8:

Sprinkle the feta on each slice of bread (spread it if you can).

 9:

Toss the arugula with the sautéed mushroom mixture. Place this mixture over the feta.

 10:

Return the bruschetta to the oven for 1 minute to blend the flavors.
Información nutricional (por porción)
Calorías 120
Calorías de grasa 30
Grasa total 3g
Grasa saturada 1g
Colesterol 5mg
Sodio 290mg
Potasio n/a
Carbohidratos 15g
Fibra dietética 3g
Azúcares 2g
Proteína 7g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio : 1 Starch 1/2 Fat
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