Bruschetta With Mushroom & Feta Cheese [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Try this speedy breakfast recipe to fuel your body with good nutrition for the day ahead. These bruschettas are topped with sauté mushroom and crumbled fete cheese. Mushrooms offer essential health benefits; they are good antioxidants and boost immunity to fight diseases. Feta cheese provides much needed protein for the muscles while whole wheat bread supplies energy.

Nutrition

• calories: 526
• protein: 15
• carbs: 89
• fat: 13
• saturated fat: 5.85
• polyunsaturated fat: 0.36
• monounsaturated fat: 2.51
• cholesterol: 34
• sodium: 580
• potassium: 62
• dietary fiber: 0.62
• sugars: 1.57
• vitamin a: 55
• vitamin c: 0
• calcium: 202
• iron: 1
• magnesium: 0
• complex carbs: 86.81
• other fats: 4.28

Ingredients

• 2 slice thin Whole Wheat Bread
• 1 mushroom chopped Portobello Mushroom, fresh, raw
• 1 wedge Cheese, feta
• 1 tbsp chopped Garlic
• 1 gram Oil, olive, salad or cooking
• 1 leaves Basil, fresh
• 1 dash Salt, table
• 1 tsp, ground Spices, pepper, black

Instructions

• Preheat the oven to 400 degree Fahrenheit.
• Place the bread slices in a toaster or in a preheated oven and toast for 2-3 minutes, until golden and slightly crispy; set aside.
• Heat a non stick pan over medium-high heat. Add oil and mushrooms and sauté until mushrooms are tender. Remove from the heat and drain excess liquid from the pan.
• Add crumbled feta and minced basil leaves to the mushrooms, season with salt and pepper, and mix well.
• Top each bread slice with two spoonfuls of the mushroom and feta mixture.
• Place on a baking sheet and bake for 4-5 minutes.
• Garnish with a basil leaf before serving.