Mushroom mozzarella toasts are a great light lunch, brunch or even dinner with a great salad on the side! With a taste of Italy care of mozzarella and a drizzle of balsamic vinegar, they are a real winner!
I used sourdough in this recipe but swapping out for a brown, wholemeal or seeded bread option would up the health benefits to a new level.
Mushrooms health benefits
For many years the phytochemicals in mushrooms have been the centre of anti-cancer research. A lot of this research has focused on the polysaccharide and beta-glucan components found within mushrooms. And whilst this research has focused on shiitake, maitake and reishi mushrooms, the more common button, chestnut and portobello mushrooms have also got in on the act.
Mushrooms are an excellent source of many minerals including selenium, copper, potassium and zinc. Portobello mushrooms in particular are a very good source of vitamins B6 and B12.
Mushrooms are one of the few foods which can help with Vitamin D levels. Vitamin D is usually produced in our bodies by the action of sunlight in the skin but if the sun doesn’t shine that much eating mushrooms can help boost Vitamin D levels.
Vitamin D helps with the absorption of calcium which supports strong and healthy bone health. A deficiency in Vitamin D can cause rickets in children and osteomalacia in adults.
Spinach Health Benefits
Spinach contains twice as much iron as many other greens and hence gains its reputation of restoring energy, increasing vitality and improving the quality of the blood.
It is also one of the richest dietary sources of lutein which is important for promoting healthy eyesight and preventing macular degeneration and cataracts. Spinach, like other chlorophyll vegetables, is a strong protector against cancer, especially skin and stomach cancers.
So there are a few great reasons to try these Mushroom Mozzarella Toasts – tuck in and give them a go!
Mushroom mozzarella toasts
Equipment
- Baking sheet
- Frying pan
Ingredients
- 2 Portobello mushrooms
- 1 tspn Chopped thyme
- 1 Large garlic clove, finely sliced
- 100 g Wilted spinach
- 2-3 Small mozzarella balls
Instructions
- Place the mushrooms on a baking sheet, drizzle with olive oil and chopped thyme. Squeeze over fresh lemon juice, add black pepper and a few slithers of garlic. Bake in 200℃ oven for about 10 minutes
- Meanwhile add the spinach to a frying pan and wilt gently
- After 10 minutes remove the mushrooms from the oven, top with the wilted spinach and slices of mozzarella. Return to the grill to soften and melt/brown the cheese.
- Serve on slices of toasted sourdough bread with the juices from the baking sheet. Drizzle with balsamic vinegar.