nutritional information


  • Calories: 275
  • Protein: 14 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 40 g
  • Cholesterol: 7 mg
  • Sodium: 473 mg
  • Fiber: 12 g
  • Sugar: 5 g

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

Serves 2

30 minutes or fewer

You can now find roasted garlic cloves in jars at supermarkets, but it’s very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves.
  • 6 oz. soft tofu, drained
  • 6 cloves roasted garlic
  • 1 ½ tsp. olive oil
  • 1 large portobello mushroom, sliced
  • 1 large shallot, sliced (¼ cup)
  • ½ bag (3 oz.) baby spinach
  • 3 Tbs. grated Parmesan cheese, divided
  • 1 6-inch whole-wheat baguette, sliced lengthwise and toasted
  1. Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
  2. Heat oil in skillet over medium heat. Sauté mushroom and shallot 3 to 5 minutes, or until softened. Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs. Parmesan cheese to pan, and remove from heat.
  3. Spread a little less than 1 Tbs. tofu-garlic mixture on each baguette half. Top with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown.
January 2008

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I love vegetarian dishes but am not strictly so I had no issues subbing the tofu for a soft cheese. I believe I used goat cheese. It was very good. Everyone really liked it!

Michelle Bell - 2014-06-11 11:08:47

I like the concept of this tartine, but, I also, found the tofu bland, so I added a heaping teaspoon of nutritional yeast and a 1/2 teaspoon of Adobo Seasoning by Penzeys Spices which gave it a little spicy zing.

Chris D - 2014-06-04 21:13:39

Try this looks yummy

Roy - 2013-09-12 08:48:42

I used fresh kale and some frozen spinach. Was very good.

joey - 2013-07-09 00:19:43

This is such an awesome recipe! I will be making this again.

René - 2013-01-18 03:28:38

This is a great recipe. However, I do suggest adding a tsp of Sriracha to the tofu blend for spice and flavor. Too bland without it.

Ankit - 2011-01-03 20:15:51

I shared this recipe with my weight management group and what a response I got. Where did you get that? It was fantastic. Can't wait to use it again. It is a great hit. Thank you for sharing this with the world.

Lynn - 2010-02-14 17:54:37

this looks divine

debi rose - 2009-10-07 10:56:20

I also use Spice World organic peeled garlic cloves to roast. They come in a 6 oz jar and you can toss the cloves right on a cookie sheet, spray with olive oil spray and a little salt and roast in the oven until brown and caramelized. So easy!

Julie Kellogg - 2009-10-07 07:17:44

Spinach mushroom tartine

Michelle - 2009-10-06 20:36:44

WOW! I can't wait to try this!!!

Sandra Hays - 2009-10-06 19:45:43

This was very good BUT when I went to the store I bought goat cheese but forgot the tofu. So I used goat cheese in place of and added a teaspoon of Itlian seasoning and everyone enjoyed it.

Michelle - 2011-08-03 20:02:17