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Creamy mustard mushrooms on toast with a glass of juice

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

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 231
  • Carbohydrates 28
  • Saturated Fat 2
  • Sugar 16
  • Protein 13
  • Fat 7
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 231
  • Carbohydrates 28
  • Saturated Fat 2
  • Sugar 16
  • Protein 13
  • Fat 7
  • Fibre 4
  • Salt 0.1

Ingredients

  • 1 slice wholemeal bread
  • 1½ tbsp light cream cheese
  • 1 tsp rapeseed oil
  • 3 handfuls 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

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

  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.

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