Mushroom Toast
Servings: 2
Calories: 397kcal
Ingredients
- 1 cup baby kale
- cooking spray
- 2-5 tbsp butter
- 1-2 cups sliced mushrooms
- salt and pepper
- 1 tbsp fresh thyme
- 4 slices brie cheese
- 2 slices bread, toasted
Instructions
- Preheat oven to 300F.
- Put baby kale on parchment lined baking sheet. Spray with cooking spray and mix with your hands to ensure all is coated.
- Bake for 10 minutes, then gentley toss spreading out on baking sheet. Bake for an additional 5 minutes or until all pieces crispy. Remove from oven and set aside.
- Heat 2 tbsp butter in sauce pan over medium heat. Add all mushrooms except shimeji. Do not move around or shake, just let them be.
- After a few minutes give the pan a shake to toss the mushrooms and try to flip as many as possible to ensure even browning. Add 1 tbsp of butter, a sprinkle of black pepper, salt and some fresh thyme. Once browned on all sides remove to a bowl.
- Add 1 tbsp of butter to sauce pan and shimeji mushrooms if using. Follow same guidelines as above. Add remaining 1 tbsp of butter, toss around and add to bowl of mushrooms.
- On toast add two slices of brie cheese, mushrooms and top with crispy kale chips. Serve immediately.
Nutrition
Serving: 125g | Calories: 397kcal | Carbohydrates: 20g | Protein: 18g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 613mg | Potassium: 498mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4379IU | Vitamin C: 53mg | Calcium: 222mg | Iron: 3mg