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Mushroom and Spinach Tartines with Roasted Garlic Spread: Main Image

Quick Facts

Nutrition Facts

Calories 391
  Calories from Fat 175 (45%)
(30%)Total Fat 19g
(54%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(18%)Cholesterol 53mg
(49%)Sodium 1165mg
(11%)Potassium 376mg
Total Carbohydrate 26g
(8%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(57%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Mushroom and Spinach Tartines with Roasted Garlic Spread


  • 6 oz soft tofu, drained

  • 6-9 cloves roasted garlic (I say the more garlic the better, but if you’re not a garlic lover like I am, go with 6 cloves)

  • 1 1/2 tsp olive oil

  • 10 oz sliced crimini mushrooms

  • 1 yellow onion, diced

  • 6oz-10oz fresh baby spinach

  • 1 Tbs freshly grated Parmesan cheese per tartine (so if you’re making 12 tartines, that’s 12 Tbsp total)

  • 1 whole-wheat baguette, sliced lengthwise and toasted

“Tartine” is a bread with either a sweet or savory spread on top, often found in France. It sounds fancy, but it’s basically an open-faced sandwich.


  • 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 the garlic tightly in foil, and bake 30 to 35 minutes at 400° F, or until garlic bulbs are soft.
  • 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 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. You can also add salt and pepper to taste for more flavor.
  • 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. Add a bit of salt and pepper on top (just a sprinkle) for extra flavor.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.