Perilla Seed and Mushroom Focaccia recipe - ingredients, nutrition and when to eat it
This dish tops a flatbread baked with plenty of olive oil with mushrooms and perilla seeds.
This dish tops a flatbread baked with plenty of olive oil with mushrooms and perilla seeds. The tender mushrooms pair well with the nutty aroma of perilla seeds. It’s a nice choice for a light lunch or a warm side with dinner.
Bread & brunch · 90 minutes to cook
Nutrition (per 189.7g serving): 465.5 kcal · protein 13.8g · carbohydrate 51.1g · fat 23.2g · sodium 1401.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sauté the mushrooms briefly over high heat so they don’t release too much water.
Tips: Sprinkle perilla seed powder on before baking to infuse the bread with its aroma, then add a little more after baking for a more pronounced nutty flavor.
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Ingredients (1 serving)
- Focaccia — 1 pc
- Mushrooms — 60 g
- Ground perilla seeds — 1 Tbsp
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp