Monday, 21 November 2011

Mushrooms on toast

This is a simple warm breakfast. I used swiss brown mushrooms or “mushies” as they are affectionately known in my family, but this recipe works well with button or any firm mushroom. Remove the stalks and slice, heat and serve over wilted spinach and wholemeal toast or by themselves “Yummo!”

 Mushrooms on toast ~ Serves 2
Nutritional info Per Serving
Serving Size:½ of mushroom mixture + 1 slice toast ~ ProPoints: 4 ~ Calories: 241 ~ Total Fat 5.7 ~ Carbohydrates: 34.4 ~ Protein 16.5 ~

Extra light olive oil spray 
200g mushrooms
1 tbs extra light Philadelphia cheese (cream cheese)
2 tbs weight watchers extra light sour cream
Small handful finely chopped flat leaf parsley
Salt and pepper to taste
Nutmeg or paprika to taste (optional)
2 sliced Wholemeal toast
Wilted baby spinach (optional)

Lightly spray fry pan with cooking oil and add the sliced mushrooms. Cook for 2 – 3 minutes over a low to medium heat until the mushrooms begin to soften. If you find the mushrooms are dry you can add a tablespoon of water during this time. Add phili cheese parsley and season with salt and pepper. Turn to low hat and mix ingredients until the phili has melted. Add the sour cream and combine until the phili and the sour cream evenly cover the mushrooms. Remove from heat and serve on wholemeal toast with spinach, sprinkle with your choice of nutmeg or paprika.


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