Oyster Mushroom & Arugula Open Toast

Name: Oyster Mushroom & Arugula Open Toast
Yield: 190 g
Ingredients: Allulose Plus 20 g; Seoul Condensed Milk 60 serving (2 spoons); Greek Yogurt 30 g; Olive Oil 10 spoon; Minced Garlic 5 teaspoon; Basil Pesto 15 tablespoon; Oyster Mushroom 50 serving

Difficulty EASY 469 kcal

#Low Calorie #Vegan #Mediterranean Diet

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Ingredients

Main ingredients

Allulose Plus 20 g
Seoul Condensed Milk 1 serving (2 spoons)
Greek Yogurt 30 g
Olive Oil 1 spoon
Minced Garlic 1 teaspoon
Basil Pesto 1 tablespoon
Oyster Mushroom 0.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 56.19 g 43%

Protein 12.6 g 10%

Fat 28.01 g 48%

Serving size 190g

Cooking steps

1

Cut the oyster mushrooms into bite-sized pieces.
2

Wash the arugula thoroughly and drain the water.
3

Toast the bread slices until crispy in a toaster.
4

Heat olive oil in a pan and sauté the oyster mushrooms.
5

Top the toasted bread with the sautéed oyster mushrooms and arugula.
6

Season with salt and pepper.

Oyster Mushroom & Arugula Open Toast

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