We’d Happily Eat These Mushroom-Ricotta Tartines for Breakfast, Lunch or Dinner


Active Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Nutrition Profile:

- Sesame-Free

- Soy-Free

- Vegetarian

- High-Protein

- Egg-Free


- 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


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.


Transfer to a plate.

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