4 Serves
35 Mins
Preheat your oven to 175°C.
Heat the olive oil in a sauté pan over medium heat. Add the finely chopped shallot, diced mushrooms, cranberries, and fresh thyme. Sauté the mixture until the shallots are soft and translucent, then season with salt and pepper to taste. Remove from heat and allow to cool slightly.
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Vitamin E
2 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
158 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
223 mg / 1,250 mgPotassium
637 mg / 4,700 mgSodium
865 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
11 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Slice the bread into 12 even pieces and arrange them on a baking sheet. Top each slice with a piece of brie cheese, followed by a generous spoonful of the prepared mushroom and cranberry mixture.
Bake the toasts in the preheated oven for 15 minutes, or until the brie cheese is melted and bubbling.
25
g95
g20
g
Yemeni
