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Preparation
in 10 minutes
Cooking
in 5 minutes
- Cut the Ciabatta in half and set aside.
- Wash the lettuce leaves and set aside.
- After cleaning the mushrooms, slice them and set aside.
- Peel the garlic and slice it in very thin slices. After, put the garlic in a frying pan over a low flame with olive oil and simmer until it is transparent. Now add the mushrooms, the Worcestershire sauce and a pinch of Himalaya salt. Mix and cook for 5 minutes.
- Then add the slices of leek, stir and turn off the flame, using the residual heat of the frying pan.
- In a small jar put the ginger rasps and add the lactose-free cream cheese, stir and set aside.
- Now heat a Ciabatta (Schär), then put in a dessert plate.
- In an orderly way, lay the lettuce leaves on one half of the Ciabatta, carefully spread the lactose-free cream cheese and then the fresh mushrooms and leek, finally covering it with the other Ciabatta half, and a toothpick!
- Serve! Enjoy your meal!
Ingredients
1
package
5
mushrooms
5
sprigs
leek
1
garlic cloves
1
tbsp
olive oil
1
pinch/es of
salt
1
tbsp
Worcestershire sauce
1
tsp
ginger powder
2
tbsp
cream cheese, lactose free
5
lettuce leaves
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegan
Vegetarian
Products
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