• high fat 11.96g 11.96%
  • high sat fat 3.46g 3.46%
  • high salt 540.47mg 0.54%
  • low sugar 2.35g 2.35%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. To make salsa verde: Chop parsley finely with a sharp knife on a flat board. Place in a bowl and add capers, anchovies, garlic and onion. Blend in the olive oil to form a paste. Store in a refrigerator.
  2. Heat oven to 200°C (180°C fan- forced). Brush the mushrooms with a little oil and place on an oven tray. Sprinkle with thyme leaves and cook in the oven 6 minutes or until mushrooms have softened.
  3. While the mushrooms are roasting, toast the sourdough. To serve, place three mushrooms on each piece of toast. Top the mushrooms with some crumbled feta and a smattering of salsa verde.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
63.19g
100.00g
Energy (kJ)
619.61kJ
980.62kJ
Protein (g)
7.01g
11.09g
Total fat (g)
7.56g
11.96g
- Saturated fat (g)
2.18g
3.46g
- Polyunsaturated fat (g)
0.77g
1.21g
- Monounsaturated fat (g)
4.08g
6.46g
Cholesterol (mg)
11.31mg
17.90mg
Carbohydrate-available (g)
12.31g
19.49g
CarbohydrateSE (g)
12.31g
19.49g
- Sugars (g)
1.48g
2.35g
Water (g)
33.18g
52.51g
Dietary fibre (g)
1.50g
2.37g
Thiamin (mg)
0.09mg
0.15mg
Riboflavin (mg)
0.13mg
0.21mg
Niacin (mg)
0.56mg
0.89mg
Niacin equivalents (mg)
2.02mg
3.19mg
Vitamin C (mg)
0.86mg
1.36mg
Total folate (ug)
12.32ug
19.50ug
Total vitamin A equivalents (ug)
21.60ug
34.18ug
Retinol (ug)
21.12ug
33.43ug
Beta carotene equivalents (ug)
5.49ug
8.69ug
Sodium (mg)
341.49mg
540.47mg
Potassium (mg)
73.27mg
115.97mg
Magnesium (mg)
14.04mg
22.22mg
Calcium (mg)
79.74mg
126.21mg
Phosphorus (mg)
95.33mg
150.88mg
Iron (mg)
0.63mg
1.00mg
Zinc (mg)
0.62mg
0.98mg

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Last updated:

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