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Garlic Mushroom Sourdough

Appetizer, Breakfast, Dinner, Quick/Under 30 mins

Low Gi Recipe Logo

10 minutes
15 minutes


  • 1 tbsp extra virgin olive oil
  • 3 cups button or cup mushrooms cleaned and sliced
  • ¼ brown onion diced
  • 2 cloves garlic crushed
  • ½ tsp dried thyme
  • 1 tsp balsamic vinegar
  • ½ tsp ground black pepper cracked
  • 1 handful baby spinach leaves
  • 1 handful cherry tomatoes halved
  • 2 slices sourdough bread toasted
  • ½ avocado smashed
  • ½ lemon
  • fresh flat-leaf parsley to serve
  • sea salt and ground black pepper to taste


  • Heat olive oil in a large fry pan on medium-high heat
  • Sauté onion (2-3 minutes)
  • Add mushrooms and continue to cook for 4-5 minutes or until golden
  • Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
  • Push mushrooms to the side and add your spinach and tomatoes
  • Cook spinach until wilted and tomatoes until coloured
  • Add avocado and mushrooms to sourdough
  • Add wilted spinach and cherry tomatoes to the plate
  • Garnish with salt and pepper, lemon, and parsley


Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

Calories: 491kcal | Carbohydrates: 37g | Protein: 13.5g | Fat: 27g | Saturated Fat: 4g | Sodium: 407mg | Potassium: 1752mg | Fiber: 14g | Sugar: 5g
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