07712 018055 /  lesley@lesleymitchellfitness.co.uk

Mushroom, broccoli & spinach on toast

This easily provides 2 or your 5 a day, substitute broccoli for asparagus when in season.  Can be eaten for breakfast, brunch or lunch.

Preparation / cooking time 15 mins

Serves: 2               Carbs: 33
Cals: 272           Sugars: 7
Fats: 8             Fibre: 6
Saturates: 4     Protein: 16

Spray oil

1/2 onion, finely diced

220g Mushrooms quartered or thickly sliced (selection or if possible Baby Portobello Mushrooms)

200g Tenderstem broccoli

80g Low fat cream cheese (Kraft Philadelphia Light if possible)

80g Spinach

2 Slice sourdough (approx 45g weight slice)

Large tomato – sliced

Parsley – finely chopped

Red chilli (de-seeded & sliced) – if using   

  1. Using spray oil, gently heat frying pan, add onions cook until transparent.
  2. Cook broccoli spears 7-8 minutes (al-dente) – drain when cooked & roughly cut into medium size chunks stems as well.
  3. Add mushrooms, cover with lid to generate some moisture (if necessary add 1 tbsp water stop ingredients sticking).
  4. Add cream cheese to pan & gently stir through, season.
  5. Add spinach & cover with lid again for approx 5-6 minutes.
  6. Add broccoli & chilli to pan.
  7. Toast bread.
  8. Place sliced tomato on top toast, add mushroom & broccoli mix.
  9. Season, add parsley & further chilli if required.