Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread
PHOTOGRAPHY BY SCOTT HYERS 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,…
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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 1/2 tsp. olive oil
- 1 large portobello mushroom, sliced
- 1 large shallot, sliced (1/4 cup)
- 1/2 bag (3 oz.) baby spinach
- 3 Tbs. grated Parmesan cheese, divided
- 1 6-inch whole-wheat baguette, sliced lengthwise and toasted
Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
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.
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.
- Serving Size 1/2 of recipe
- Calories 275
- Carbohydrate Content 40 g
- Cholesterol Content 7 mg
- Fat Content 9 g
- Fiber Content 12 g
- Protein Content 14 g
- Saturated Fat Content 2 g
- Sodium Content 473 mg
- Sugar Content 5 g