Cheesy mushroom, spinach and caramelised onion toastie
- 1½ tablespoons olive oil
- 8 large portobello mushrooms, sliced
- 3 teaspoons fresh thyme leaves
- 2 cloves garlic, crushed
- 2 brown onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 8 slices wholegrain sourdough
- ½ cup reduced-fat smooth ricotta
- 40g rocketarugulaX and spinach salad mix
- 135g semi-dried tomatoes, chopped
1 Heat the sandwich press. Heat half of the olive oil in a medium non-stick frying pan over a medium-high heat. Cook the mushrooms, stirring, for 5 minutes, or until softened. Add thyme and garlic. Cook, stirring, for 2 minutes, or until softened. Transfer to a bowl.
2 Heat remaining oil in same pan over medium-high heat. Cook the onions, stirring, for 5–7 minutes, or until softened and light golden. Add vinegar and 1 tablespoon of water. Cook, stirring, for 1–2 minutes, or until onions caramelised.
3 Place bread on work surface. Spread half the bread slices with the ricotta. Top the bread with mushrooms, rocket and spinach mix, semi-dried tomatoes and onions. Top with the remaining bread slices. Spray sandwiches with olive oil.
4 Cook sandwiches in sandwich press for 3 minutes, or until golden and warmed through.
To increase this toasties healthy Popeye power, serve the sandwiches with a spinach-based side salad topped with balsamic
Nutrition Info (per serve)
Total fat 13.3g
–Saturated fat 2.6g
Dietary fibre 13.1g
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