Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Nutrition Profile:
- Sesame-Free
- Soy-Free
- Vegetarian
- High-Protein
- Egg-Free
Ingredients:
- 4 slices of crusty whole wheat bread, about 3/4-inch thick
- 4 tablespoons of extra-virgin olive oil, divided
- 1 pound of sliced fresh cremini mushrooms
- 3/4 cup of whole-milk ricotta cheese
- 1/4 cup of refrigerated basil pesto
- 1/4 teaspoon of ground pepper, divided
- 2 tablespoons of finely grated Parmesan cheese
- 2 tablespoons of thinly sliced fresh basil
Directions:
1. Brush both sides of the bread slices evenly with 2 tablespoons of oil. Cook in a large nonstick skillet over medium heat until golden brown, about 3 minutes per side.
2. Add mushrooms and the remaining 2 tablespoons of oil to the pan. Cook over medium-high heat, undisturbed, for 3 minutes. Stir and cook, stirring occasionally, until golden brown and most of the liquid has been released, 3 to 4 minutes. Transfer to a bowl.
3. Meanwhile, stir ricotta, pesto, and 1/8 teaspoon of pepper together in a small bowl.
4. Top the toasted bread slices evenly with the ricotta mixture, sautéed mushrooms, Parmesan, basil, and the remaining 1/8 teaspoon of pepper.
Nutrition Information:
Serving Size: 1 tartine
Calories: 458
Fat: 30g
Saturated Fat: 8g
Cholesterol: 30mg
Carbohydrates: 31g
Total Sugars: 6g
Added Sugars: 0g
Protein: 18g
Fiber: 5g
Sodium: 448mg
Potassium: 564mg