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Feta, Arugula, and Mushroom Bruschetta

Per Serving

Feta, Arugula, and Mushroom Bruschetta

Makes: 14
Serving Size: 1 slice
Calories 120
Fat 3.5 g
Saturated Fat 1.2 g
Trans Fat 0.3 g
Carbohydrate 15 g
Fiber 3 g
Sugars 2 g
Cholesterol 5 mg
Sodium 290 mg (without added salt)
Protein 7 g
Choices: Starch 1, Fat 0.5
  • Makes: 14
  • Serving Size: 1 slice
  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes


1 loaf Italian bread, about 1 lb. (preferably whole wheat)
4 garlic cloves, 2 peeled and left whole, 2 minced
1 Tbsp. olive oil
3 cups sliced cremini mushrooms
4 cups torn basil leaves, stems removed
Salt and pepper to taste
1 cup reduced-fat feta cheese
bunch baby arugula leaves or baby spinach leaves or large arugula leaves, torn


  1. Preheat the oven to 400°F. Slice the loaf of bread diagonally into 14 slices half an inch thick. Lay the bread out in a single layer on a baking sheet, and bake for 5 to 6 minutes or until lightly golden. Remove from the oven and rub the whole garlic cloves over one side of each toast.
  2. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and sauté for 3 to 4 minutes. Add the minced garlic, and cook for 1 more minute. Remove the pan from the heat, and stir in the basil, then season with some salt and pepper. Sprinkle the feta on each slice of bread (spread it if you can). Toss the arugula with the sautéed mushroom mixture. Place this mixture over the feta. Return the bruschetta to the oven for 1 minute to blend the flavors.

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