Mushrooms and tomatoes on toast

Mushrooms and tomatoes on toast

By
From
Zest
Serves
4
Prep
10 mins
Cooking time
40 mins
Photographer
Ian Hofstetter

To prepare the mushrooms, simply trim the stems and wipe the mushrooms with a damp piece of paper towel to remove any dirt.

Ingredients

Quantity Ingredient
8 roma tomatoes, halved
1 tablespoon olive oil
freshly ground black pepper
30g light margarine
400g button mushrooms, quartered
1 tablespoon parsley, finely chopped, plus leaves to garnish
8 slices seeded bread, toasted

Method

  1. Preheat the oven to hot, 200ºC. Arrange the tomatoes in a single layer in a large baking tray, cut-side up. Drizzle with oil and top with a good grinding of black pepper.
  2. Bake for 25–30 minutes until the tomatoes begin to collapse.
  3. Meanwhile, melt the margarine in a large frying pan over a medium heat. Sauté the mushrooms for 5–6 minutes, until golden brown. Stir in the chopped parsley.
  4. Serve hot toast topped with the tomatoes and mushrooms. Sprinkle with extra parsley leaves.

Variations

  • Instead of roma tomatoes, try sweet cherry tomatoes for a change. You’ll only need to bake them for 15–20 minutes.

    For a great taste of summer, try sprinkling the tomatoes with finely shredded basil before baking.

Super ingredient: Mushrooms

  • Mushrooms impart loads of flavour with very little fat or kilojoules. They are often under-rated in nutritional value – they are actually an excellent source of many of the B group vitamins. For example, 100 grams of mushrooms provides over 50 per cent of our daily requirement of niacin, which is equal to a small lean steak. Mushrooms are also a source of vitamin D.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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