Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread
Per SERVING: Calories: 275, Protein: 14g, Total fat: 9g, Saturated fat: 2g, Carbs: 40g, Cholesterol: 7mg, Sodium: 473mg, Fiber: 12g, Sugars: 5g
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- 6 oz
- soft tofu, drained
- 6 clove
- roasted garlic
- 1 1/2 tsp
- olive oil
- 1 large
- portobello mushroom, sliced
- 1 large
- shallot, sliced (1/4 cup)
- 1/2 pkg
- (3 oz.) baby spinach
- 3 Tbsp
- vegan grated parmesan cheese topping, divided
- 6-inch whole-wheat baguette, sliced lengthwise and toasted
1Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
2Heat 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.
3Spread 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.