Rye sourdough with mushrooms and spinach

Allergen – Contains gluten, dairy. Egg free. Vegetarian.
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g Best choice V Vegetarian EF Egg free Breakfast Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Rub the garlic on the sourdough and grill until lightly toasted.
  2. In a pot, heat the oil and sauté off the mushrooms until they begin to brown slightly and the moisture is almost gone. Add the chilli and the spinach, cook until spinach is wilted.
  3. Remove from the heat and allow to cool, warm the sourdough again and top with the warm mushroom mix, crumble the feta over the top and sprinkle with black pepper. Serve.
  4. Note: cut the sour dough into smaller pieces and use as a finger food item.