Mushroon and Spinach Tartines with Roasted Garlic Spread

I found this very simple but delicious recipe on VegetarianTimes.com and decided to try it for dinner tonight. I made a few modifications and it turned out great! I was amazed at how good the spread was (it’s made with tofu) – and it didn’t taste like tofu at all! This is a great recipe for a simple, weekend supper but it can also be used as an appetizer for parties. Hope you enjoy it!

Ingredients

  • 6 oz. soft tofu, drained
  • 6 cloves roasted garlic (if you LOVE garlic, I’d say you could use up to 8 or 9 cloves and it would still taste good)
  • 1 1/2 tsp. olive oil
  • 1 large portobello mushroom, sliced (I’m not a fan of portobello, so I used 10 oz of sliced crimini mushrooms instead)
  • 1 large shallot, sliced (1/4 cup) (I didn’t have shallots, so I used 1/2 a yellow onion, diced)
  • 1/2 bag (3 oz.) baby spinach (I LOVE spinach, so I actually used a 6 oz bag. The spinach shrinks so much in volume when it’s cooked, so that 6oz bag ends up being just about a cup of cooked spinach!)
  • 3 Tbs. grated Parmesan cheese, divided (I might have used a bit more cheese 🙂 )
  • 1 6-inch whole-wheat baguette, sliced lengthwise and toasted

Directions

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). Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft.

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

3. Heat oil in skillet over medium heat. Sauté mushroom and onion 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. I also added salt and pepper to taste for more flavor.

4. 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.

Note: I served it with tomato soup so that it made a more filling meal for dinner.

Nutritional Information

(Per serving = 1 baguette half)

Calories: ~300

Protein: 14g

Fat: 9g

Fiber: 12g (but it depends on the amount of fiber in your baguette)

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3 Comments

Filed under Picky Cooks (Favorite Recipes)

3 responses to “Mushroon and Spinach Tartines with Roasted Garlic Spread

  1. Yum! This recipe has some of my favorite ingredients. Thank you for sharing!

  2. I love that you adapted the recipe to fit your pantry.

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