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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

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Mushroom and Spinach Tartines with Roasted Garlic Spread

Mushroom and Spinach Tartines.

Doesn’t that just sound like some kind of exotic treat you’d get in France?

“Tartine” is actually a fancy bread with either a sweet or savory spread on top, often found in France. It sounds fancy, but it’s basically an open-faced sandwich. It also happens to be the name of one of my favorite bakeries in San Francisco. 🙂

In the spirit of incorporating more whole grains into my diet, I decided to post this great recipe for a healthy take on the traditional Tartine.

It seems like a bit of an odd pairing of ingredients, but I promise it tastes delicious. The secret is lots of garlic, and a great crusty bread. This dish was inspired by a recipe I found on VegetarianTimes.com. I made a few modifications, so my modified recipe is below. Don’t be thrown off by the addition of tofu into the spread: it provides a great protein punch, and it doesn’t taste like tofu at all!

This is the perfect recipe for a simple, weekend supper but it can also be used as an appetizer for parties.

The Ingredients

  • 6 oz. soft tofu, drained
  • 6-9 cloves roasted garlic (I say the more garlic the better, but if you’re not a garlic lover like I am, go with 6 cloves)
  • 1 1/2 tsp. olive oil
  • 10 oz of sliced crimini mushrooms
  • 1 yellow onion, diced
  • 6oz-10oz fresh baby spinach
  • 1-2 Tbsp freshly grated Parmesan cheese per tartine (so if you’re making 8 tartines, that’s 8-16 Tbsp total)
  • 1 whole-wheat baguette, sliced lengthwise and toasted

The Directions

Step 1: Roast the garlic. This is very easy to do: simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil (about 1 tsp).

Step 1 (continued): Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. When it’s done, it looks like this:

Step 2: Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.

Step 3: Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.

Step 4: Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs. Parmesan cheese to pan, and remove from heat. I also added salt and pepper to taste for more flavor.

Step 5: If you have any roasted garlic left over, spread one clove over each baguette half. Top with tofu-garlic spread, then with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown. I also added a bit of salt and pepper on top (just a sprinkle) for extra flavor.

Doesn’t that look delicious? If you’re eating this as a meal, I’d serve it with some light tomato soup to make it more of a well-rounded and filling dinner. As an appetizer, it can be served by itself.

Either way, it is extremely healthy for you! It’s full of whole grains, fiber from the vegetables, and protein from the tofu and cheese. 1 tartine has ~300 calories, 14g protein and 12g fiber (which largely depends on the amount of fiber in your baguette). Dig in!

Mushroom and Spinach Tartines with Roasted Garlic Spread

Total Time: 35 minutes

Yield: 6 servings

Calories per serving: 275

Fat per serving: 9g

Nutritional Info Per Serving: 275 Calories, 9g Fat, 473mg Sodium, 40g Carbs, 12g Fiber, 5g Sugar, 14g Protein

Ingredients

  • 6 oz. soft tofu, drained
  • 6-9 cloves roasted garlic (I say the more garlic the better, but if you’re not a garlic lover like I am, go with 6 cloves)
  • 1 1/2 tsp. olive oil
  • 10 oz of sliced crimini mushrooms
  • 1 yellow onion, diced
  • 6oz-10oz fresh baby spinach
  • 1-2 Tbsp freshly grated Parmesan cheese per tartine (so if you’re making 8 tartines, that’s 8-16 Tbsp total)
  • 1 whole-wheat baguette, sliced lengthwise and toasted

Instructions

  1. Roast the garlic. This is very easy to do: simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil (about 1 tsp).
  2. Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. When it’s done, it looks like this:
  3. Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
  4. Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.
  5. Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs. Parmesan cheese to pan, and remove from heat. I also added salt and pepper to taste for more flavor.
  6. If you have any roasted garlic left over, spread one clove over each baguette half. Top with tofu-garlic spread, then with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown. I also added a bit of salt and pepper on top (just a sprinkle) for extra flavor.

Notes

Adapted from Vegetarian Times

http://www.pickyeaterblog.com/mushroon-and-spinach-tartines-with-roasted-garlic-spread/

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22 responses to “Mushroom and Spinach Tartines with Roasted Garlic Spread”

    • Me too! I didn’t used to be a mushrooms fan, but once I discovered all of the different varieties and figured out how to cook them – I couldn’t get enough!

    • Thank you! The spread really is awesome – it’s so healthy for you because it’s got tons of protein from the tofu, but it tastes just like roasted garlic. It’s great as a spread or as a dip!

    • Thanks! So glad you like my recipes. Thanks for introducing me to your community! I just stopped by and answered a few questions 🙂

  1. Oh Tartine is my favourite bakery in the WORLD – and thats counting ones in Paris.

    If you like it I trust your opinion – and these look delicious. Can I have them for dinner even if I had PB&J for lunch…?

    • I know right – Tartine is amazing! And yes – you can totally have these for dinner if you had PB&J for lunch! 🙂 This is a very well rounded meal: whole grains, fiber, protein, vegetables – so it’s a perfect dinner no matter what you’ve eaten for lunch. Hope you enjoyed them!

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