Port-Cooked Mushroom Bruschetta With Brie Recipe

Recipe By Honest Cooking

While I use sourdough in this recipe, feel free to use your bread of choice. Goat's brie is available from most good delis but you could use cream cheese or goat's cream cheese instead. For a vegan and dairy-free version, you could use cashew cheese with some nutritional yeast flakes added. If using square (toast) bread, use 5 slices and cut them in half. I used a small sourdough baguette, so I got 9 slices in total.

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Non Vegdiet
Port-Cooked Mushroom Bruschetta With Brie
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ingredients serve

Ingredients for Port-Cooked Mushroom Bruschetta With Brie Recipe

  • 3/4-1 Slices bread of choice
  • 18.75 gram Goat's brie
  • 8.75 gram Swiss brown mushrooms
  • 8.75 gram Button Mushrooms
  • 8.75 gram Enoki mushrooms, woody ends trimmed
  • 1/4 tablespoon Freshly chopped herbs
  • 0.38 tablespoon Olive oil, extra to drizzle
  • 0.13 tablespoon Port, optional
Nutrition
value
125
calories per serving
8 g Fat7 g Protein6 g Carbs7 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    7g
  • Carbs
    6g
  • Fiber
    7g

MacroNutrients

  • Carbs
    6g
  • Protein
    7g
  • Fiber
    7g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    1mg
  • Iron
    2mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    3mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    166mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Honest Cooking