Balsamic mushrooms with wholegrain mustard and ricotta on toast
Balsamic mushrooms with wholegrain mustard and ricotta on toast
Have you all noticed the sudden change in cold weather recently? That’s right! Winter is well and truly on its way, which inevitably results in me eating more food. I hope this inevitable fact does not just affect me, but for some reason winter is synonymous in my mind with lots of warm food!
Anyways, since I have come to terms with this inevitable fact I have decided proactive exercise and “more” healthy food will be my plan of attack this year! The health experts all recommend we eat “at least 5 servings of vegetables each day”. I’m not sure about everyone else, but 5 servings is a lot, if you don’t plan your meals and are constantly “on the go”. So I decided to integrate some vegetables into my breakfast today, and what better way that with Balsamic mushrooms with wholegrain mustard and ricotta on toast! This has got to be one of the best healthy breakfasts I’ve eaten. The wholegrain mustard and ricotta blend really well with the balsamic mushrooms, whilst the raw snowpeas give it a nice freshness and just the right amount of crunch! And the best thing is, its fast and simple to whip up!
Balsamic mushrooms with wholegrain mustard and ricotta on toast
Ingredients: 2 slices of wholegrain bread, 12 mushrooms cleaned and ends removed, 10 snowpeas washed, olive oil spray, 1 tbsp balsamic vinegar, 1 tbsp low-fat ricotta cheese, 1 tbps wholegrain mustard
Steps: Lightly spray the mushrooms with the olive oil and place onto a foil-lined grill tray. Cook under a preheated grill on high for 5minutes on each side or until mushrooms are brown, then drizzle with balsamic vinegar.
Put the ricotta and wholegrain mustard in a bowl and mix to combine. Toast the bread and spread each slice with the ricotta mixture. Top with the snowpeas and mushrooms. Serve immediately!
Serves 1-2
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