Creamy Mushrooms on Toast

Sautéed garlic and Portobello mushrooms in a rich double cream and parsley sauce served over toasted ciabatta bread.

Vegetarian Quick Mushrooms Breakfast Creamy

Estimated Nutrition

Calories

545.2

kcal / serving

545.2 kcal total

Carbs

15.3g

per serving

15.3 g total

Fat

51.5g

per serving

51.5 g total

Protein

7.4g

per serving

7.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

GrainsCereals

slice

Ciabatta Bread

toasted

NutsSeeds

clove

Garlic

sliced

3.8

Parsley

chopped

OilsFats

Olive Oil

Vegetables

piece

Portobello Mushroom

sliced

Method

Heat the olive oil and 15g of butter in a saucepan over a low heat.

Add sliced garlic and cook for 1 to 2 minutes.

Add the mushroom slices and cook for another 3 to 4 minutes while stirring.

Stir in 50ml of double cream and the parsley, then bring the mixture to a simmer.

Place the toasted ciabatta on a plate and pour the mushroom mixture over it.