A healthy snack for any time of the day.
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<em>By KK Women's and Children's Hospital</em></p><p>Serves: <strong>4</strong></p><p>Prep time: <strong>10 minutes</strong></p><p>Cook time: <strong>10 minutes</strong></p><p>**Excellent source of vitamin C</p><p>*Source of iron</p><h2 id="ingredients">Ingredients</h2><ul><li>200g fresh white button mushrooms, stalks removed, wiped clean and cut into 1cm slices
</li><li>1 clove garlic, peeled and minced
</li><li>1 medium brown onion (110g), peeled and diced
</li><li>2 medium, very ripe tomatoes (160g), diced
</li><li>30g frozen mixed vegetables, rinsed and drained
</li><li>½ tsp sea salt
</li><li>1/8 tsp freshly ground black pepper
</li><li>1 tbsp olive oil
</li><li>8 baguette slices (1.5cm thick and lightly toasted)
</li><li>Fresh parsley (leaves only), finely chopped
</li></ul><h2 id="method">Method</h2><ol><li>In a large frying pan, heat the olive oil under a small-medium flame. Add the onions and sweat them until softened. Throw mushrooms into the pan and continue to stir-fry for about 3 minutes.
</li><li>Add the minced garlic, then the tomatoes. Allow the tomatoes to soften slightly (but not turn mushy), so that some of their juices are released. Sprinkle salt and pepper and let everything sit for a minute. If the mixture looks dry, add a tablespoon or two of water. There should be a little bit of gravy.
</li><li>Finally, add mixed vegetables and toss everything to combine, about 30 seconds.
</li><li>Now toast your sliced baguette lightly so that the sides are slightly crusty. Place each slice onto a serving plate.
</li><li>Spoon the mushroom mixture and some of the gravy onto each slice. Sprinkle chopped parsley and serve immediately.
</li></ol><h2 id="cookingtips">Cooking Tips</h2><p>Do not wash the mushrooms as they will absorb water, making the dish too watery. Instead wipe lightly with a damp cloth.</p><h2 id="nutritionalinformationperserving">Nutritional Information (Per Serving)</h2><p>1 serving = ½ serve rice & alternatives and 1 serve vegetables</p><p>Energy: 200kcal
Protein: 6g
Fibre: 4g
Calcium: 40mg
Folic acid: 20mcg
Vitamin C: 17mg
Iron: 2mg
Vitamin A: 395 IU</p><h2 id="nutritionaltips">Nutritional Tips</h2><p>Vitamin C enhances non-heme iron absorption; so to preserve the vitamin C, do not overcook the tomatoes.</p><p>Copyright © 2016 <a href="http://www.healthhub.sg/" title="HealthHub">HealthHub.sg</a>. All rights reserved.</p><hr />
<p><strong>Read these next:</strong></p><ul><li><a title="Mini Speedy Pizzas" href="https://www.healthhub.sg/live-healthy/1535/mini-speedy-pizzas">Mini Speedy Pizzas</a></li><li><a title="Bite into a slice of life" href="https://www.healthhub.sg/live-healthy/1132/bite-into-a-slice-of-life">Bite into a slice of life</a></li><li><a title="A vegetarian's guide to eating right" href="https://www.healthhub.sg/live-healthy/185/vegetarian_guide_eating_right">A vegetarian's guide to eating right</a></li></ul></div>
Tuesday, September 12, 2017
Thursday, June 7, 2018
Friday, August 3, 2018
<div class="ExternalClass3A0E78349CD84C33A4BF3C756BD6FAAC">KK Women's and Children's Hospital</div>
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KK Women's and Children's Hospital
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Mushroom Bruschetta