Rye sourdough with mushrooms and spinach

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains gluten, dairy. Egg free. Vegetarian.

Download Recipe

Skip to recipe

g V Vegetarian EF Egg free Breakfast Main meal

Ingredients

Rye sourdough - 250 grams (Sliced, 1 per person)

Garlic - clove - 2

Oil – olive - 20 ml

Mushroom - 350 grams (Sliced)

Spinach - 150 grams

Chilli – fresh - 20 grams (Thin sliced, seeds removed)

Feta - 150 grams (Crumbled)

Pepper – black - ¼ tsp. (Cracked)

Rye sourdough - 500 grams (Sliced, 1 per person)

Garlic - clove - 4

Oil – olive - 30 ml

Mushroom - 700 grams (Sliced)

Spinach - 300 grams

Chilli – fresh - 40 grams (Thin sliced, seeds removed)

Feta - 300 grams (Crumbled)

Pepper – black - ½ tsp. (Cracked)

Rye sourdough - 2.5 kg (Sliced, 1 per person)

Garlic - clove - 15

Oil – olive - 110 ml

Mushroom - 3.5 kg (Sliced)

Spinach - 1.2 kg

Chilli – fresh - 200 grams (Thin sliced, seeds removed)

Feta - 1.4 kg (Crumbled)

Pepper – black - 2 ½ tsp. (Cracked)

Method

Rub the garlic on the sourdough and grill until lightly toasted.
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.
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.
Note: cut the sour dough into smaller pieces and use as a finger food item.

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.