Go Back
gombás szendvics

High-Protein Mushroom Sandwich

Sautéed Mushrooms with Spring Onion, Tomato, and Mozzarella
Author: Rita Földi
Total time:10 minutes
Course: Breakfast, Lunch
Cuisine: Mediterranean
Type: vegetarian
Servings: 1 serving
Calories: 406kcal
Print

Ingredients

  • 2 small slices (100 g) whole grain rye bread
  • 3 mushrooms (100 g)
  • 3 cloves garlic
  • 2 stalks (50 g) spring onion
  • 50 g light mozzarella
  • 1 tomato
  • 1 teaspoon olive oil
  • salt
  • freshly ground black pepper
  • dried oregano

Instructions

  • Lightly toast the bread slices in a pan. Do not make actual toast, because this would turn the slow-release carbohydrates into fast-absorbing ones. Just warm the bread through slightly.
  • Clean the mushrooms and cut them into cubes. Sauté them in a pan with a little olive oil. Add salt and pepper once they begin to brown.
  • Add the sliced spring onion and sauté for another minute.
  • Add the sliced garlic and continue cooking briefly.
  • Add the diced tomato. Sprinkle with oregano and salt, then let everything simmer together for a few minutes. Set aside.
  • Serving: Rub the bread slices with a little garlic. Pile the sautéed mushroom mixture on top. Tear the mozzarella over the sandwiches. Drizzle with olive oil and sprinkle with oregano.
  • Serve while still warm.

Calories and macros

1 serving
Energy: 406 calories
Protein: 24 grams
Carbohydrates: 57 grams
Fat: 9 grams