Recipe Details

Feta, Arugula, and Mushroom Bruschetta

Number of Servings: 14

Serving Size: 1 slice

A great tangy and tart combo.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 120
Calories from Fat 30
Total Fat 3g
Saturated Fat 1g
Cholesterol 5mg
Sodium 290mg
Potassium n/a
Carbohydrates 15g
Dietary Fiber 3g
Sugars 2g
Protein 7g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange : 1 Starch 1/2 Fat