Detalles de la receta

Feta, Arugula, and Mushroom Bruschetta

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

Preheatoven to 400°F.


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


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


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


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


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


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


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


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


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