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Creamy mustard mushrooms on toast with a glass of juice

Creamy mustard mushrooms on toast with a glass of juice

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A star rating of 4.5 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

A quick and healthy vegetarian breakfast with a light cream cheese sauce

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal231
low infat7g
saturates2g
carbs28g
sugars16g
fibre4g
protein13g
salt0.1g
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Ingredients

  • 1 slice wholemeal bread
  • 1 ½ tbsp light cream cheese
  • 1 tsp rapeseed oil
  • 3handfuls sliced, small flat mushrooms
  • 2 tbsp skimmed milk
  • ¼ tsp wholegrain mustard
  • 1 tbsp snipped chives
  • 150ml orange juice freshly squeezed or from a carton

Method

  • STEP 1

    Toast the bread, then spread with a little of the cheese (don’t use butter).

  • STEP 2

    Meanwhile, heat the oil in a non-stick pan and cook the mushrooms, stirring frequently, until softened. Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast, top with chives and serve with the juice.

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 4.5 out of 5.37 ratings
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