2 Serves
20 Mins
Preheat your oven to the broil setting.
Brush the bread slices with olive oil on both sides and place them on a baking sheet. Broil until golden brown, flipping halfway through to ensure even toasting.
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Vitamin E
6 mg / 15 mgVitamin K
187 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
230 µg / 400 µgCalcium
413 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
1837 mg / 4,700 mgSodium
882 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
13 g / 28 gSugar
7 g / 50 gSaturated Fat
18 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat. Add the mushrooms and minced garlic, sautéing until the mushrooms are browned and fragrant.
Remove the toasted bread from the oven and immediately place slices of Brie cheese on top so they begin to soften. Divide the sautéed mushroom mixture evenly over the cheese, then garnish with fresh basil and a handful of arugula.
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