Mushroom Bruschetta With Spinach Artichoke Salad

Mushroom Bruschetta With Spinach Artichoke Salad Image Image by: Mushroom Bruschetta With Spinach Artichoke Salad Image Author: Canadian Living

This open-faced sandwich makes a light supper or lunch. For bigger appetites, you can double the recipe.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2013

Ingredients

  • 3 cloves garlic
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 shallots chopped
  • 2 teaspoons fresh thyme leaves
  • 10 oz mixed mushrooms (such as oyster and cremini), chopped
  • 1/3 cup cherry tomato quartered
  • 2 green onions sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 1/3 cup soft goat cheese softened
  • 2 tablespoons milk
  • 1 teaspoon grated lemon zest
  • 4 slices (3/4 inch/2 cm thick) whole wheat bread
Spinach Artichoke Salad:
  • 4 1/2 teaspoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 6 cups baby spinach
  • 1/2 cup coarsely chopped rinsed drained oil-packed artichoke hearts
  • 1/3 cup toasted almonds

Method

Mince 2 cloves of the garlic. In skillet, melt butter with oil over medium heat. Cook shallots, minced garlic and thyme until shallots are softened, about 3 minutes.

Stir in mushrooms; cook, stirring occasionally, until browned and no liquid remains, about 5 minutes. Stir in tomatoes, green onions, salt and pepper; cook until warmed through, about 2 minutes. Transfer to plate and keep warm.

Meanwhile, mix goat cheese with milk until smooth. Stir in lemon zest; set aside.

Toast bread in 400ºF (200ºC) oven until lightly browned, about 5 minutes. Halve remaining garlic clove; rub cut edges over toast.

Spread goat cheese mixture on toast; top with mushroom mixture.

Spinach Artichoke Salad: Whisk together oil, vinegar, salt and pepper. In large bowl, toss together spinach and artichoke hearts. Drizzle with olive oil mixture; toss. Top with almonds. Serve with bruschetta.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 413 mg
  • Sugars 13 g
  • Protein 15 g
  • Calories 374.0
  • Total fat 22 g
  • Potassium 908 mg
  • Cholesterol 18 mg
  • Saturated fat 7 g
  • Total carbohydrate 34 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 54.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Bruschetta With Spinach Artichoke Salad

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