Portobello Mushroom and Spinach Tartines with Roas
Category
Entrees - Maindishes
Sub
Category
None
Servings
2
Ingredients
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
Instructions
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.
Originally Submitted
3/28/2010
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