Ham and mushroom pintxo (fingerfood)

20 min
Type of dish: Finger foods
Temperature: Warm
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Elaboration
  • Slice and toast the bread.
  • Sauté the tops of the mushrooms with the garlic (cut into brunoise).

PLATING

  • Spread the alioli on the toast and place the mushrooms on top.
  • Sprinkle some chopped ham over the mushrooms.
  • Sauté the garlic cut into brunoise, the chili and the tomato diced.
  • Add to the toast.
  • Decorate with fresh chives or sprouts.
Nutritional information (1 portion)
Fiber 0.55 g
Saturates 7.3 g
Monounsaturated fatty acids 32.24 g
Polyunsaturated fatty acids 4.36 g
Cholesterol 5.72 mg
Calcium 9.57 mg
Iron 0.59 mg
Zinc 0.37 mg
Vitamin A 95.14 ug
Vitamin C 3.97 g
Folic acid 7.66 ug
Salt (Sodium) 206.38 mg
Sugars 0.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.