Food swapping: Take that traditional bruschetta and make this alternative nutritious and delicious instant hit instead. Perfect as a light lunch or horderves before the main meal. This recipe is low sodium, low carbs, low sugar, and low in saturated fat. It’s ideal for those looking to stay on track with their no carb or low carb diet.
2 large flat mushrooms or Portobello mushrooms
1 clove garlic, crushed
1 large tomato or 2 small tomatoes, diced
1 tbsp. olive oil
Splash balsamic vinegar
4 fresh basil leaves, sliced finely
1) Preheat oven 180C.
2) Line a baking tray with baking paper and place mushrooms face up on the tray.
3) Drizzle olive oil over both mushrooms then with a teaspoon spread the crushed garlic randomly over the mushroom.
Bake for 10 mins in oven or until cooked through.
4) Meanwhile chopped tomato and season with salt and pepper. Place in a small bowl and mix with basil leaves.
5) When mushrooms cooked through take out and place on your serving plates.
Spoon tomato mixture on top, drizzle with a splash of balsamic vinegar and crumbled feta.