Mushroom, zucchini and pecan bruschetta
Mushroom, zucchini and pecan bruschetta
Ingredients
- 2 tsp olive oil
- 300g swiss brown mushrooms, sliced
- 1 clove garlic
- 1tsp lemon juice
- ¼ cup parsley, chopped
- 1 zucchini
- 4 slice rye or gluten free bread
- ½ cup toasted pecans, chopped
- Shaved parmesan cheese, to serve
Method
- Heat olive oil in non-stick frying pan over medium heat.
- Cook mushrooms and garlic.
- Add lemon juice and parsley to pan. Toss to mix then set aside and keep warm.
- Peel zucchini into ribbons, blanch and drain.
- Grill bread until golden and toasted.
- Top each slice with zucchini ribbons, mushrooms and pecans. Sprinkle with parmesan cheese to serve.
| Nutrients per serve | |
| Energy | 1210 kj |
| Protein | 10 g |
| Fat | 16 g |
| Saturated fat | 2 g |
| Carbohydrate | 23 g |
| Sugars | 2 g |
| Dietary fibre | 5 g |
| Sodium | 265 mg |
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