4
Serves
Preparation time: 15 minutes
Cooking time: 20 to 25 minutes
Mushrooms are a useful source of fiber and contain energy-releasing B vitamins and minerals, too. They are rich in selenium, an important antioxidant that may help to prevent heart disease and cancer, as well as being high in folate for healthy blood and circulation.
3 cloves garlic, crushed
2 teaspoons lemon juice
1 1/2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground pepper, or to taste
2 cups tomatoes, peeled, seeded, and chopped
2 pounds (900 grams) mixed button, cremini, and white mushrooms, sliced
1 teaspoon chopped fresh parsley or sage
4 large slices ciabatta bread
1. Preheat the oven to 400°F (200°C). Place the garlic, lemon juice, oil, vinegar, and pepper in a large bowl and whisk to combine.
2. Add the tomatoes, mushrooms, parsley, or sage and stir to combine well.
3. Spoon the tomato and mushroom mixture into a baking dish and cover with foil. Make slits in the top to release steam during cooking. Cook until mushrooms are tender, 20 to 25 minutes.
4. About 3 minutes before the vegetables are cooked, add the bread to the oven to warm. Place 2 slices of warmed bread on each serving plate, cut-side up, and top with the mushroom mixture. One serving is 1 slice of bread with 1/4 mushroom mixture.
Per serving: 327 calories, 17 g protein, 42 g carbohydrates, 11 g fiber, 10 g total fat, 2 g saturated fat, 396 mg sodium.