Spinach, mushroom and Swiss cheese
PersonalPoints™ per serving
This indulgent bruschetta is topped with baby spinach, Swiss brown mushrooms, shallots and Swiss cheese
2 individual, thinly sliced
1 clove(s), crushed
Swiss brown mushrooms
150 g, thinly sliced
Baby spinach leaves
White sourdough bread
- Preheat grill on high. Heat olive oil in a large non-stick frying pan over medium-high heat. Add shallots, garlic and mushrooms and cook, stirring, for 3–4 minutes or until mushrooms are lightly browned.
- Add baby spinach and cook, stirring, for 1 minute or until just wilted. Meanwhile, grill sourdough bread for 1–2 minutes each side or until lightly browned.
- Top toast with mushroom mixture and Swiss cheese. Grill for 1–2 minutes or until cheese has melted and is golden. Serve.