Courgette, goat's cheese, mushroom and caramelised onion pinchos

Method

1. Caramelise the sliced onion over a low heat with oil, salt and a pinch of sugar.
2. Slice the courgette thinly and griddle it with salt; then cook the mushrooms.
3. Toast the bread in the same pan so it picks up the flavour.
4. Build each pincho: bread, two slices of courgette, a slice of goat’s cheese, two more slices of courgette, mushroom and caramelised onion.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 200 g	100 g	% IR*	Share
Energy	220 kcal	110 kcal	11 %
Fat	7.8 g	3.9 g	11 %
of which saturates	1.7 g	0.9 g	9 %
Carbohydrate	31 g	16 g	12 %
of which sugars	6.2 g	3.1 g	7 %
Fibre	2.9 g	1.5 g	—
Protein	8.4 g	4.2 g	17 %
Salt	1.6 g	0.8 g	27 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sliced artisan bread: 50 g per serving
• Mushrooms: 80 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos