Mushroom-Ricotta Tartines

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Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.

By
Amanda Stanfield
Amanda Stanfield Headshot
Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

EatingWell's Editorial Guidelines
Published on January 26, 2024
Tested by
Renu Anshie Dhar
Headshot of Renu Dhar
Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Mushroom-Ricotta Tartines
Photo:

Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 
Active Time:
20 mins
Total Time:
20 mins
Servings:
4
Nutrition Profile:
Sesame-Free Soy-Free Vegetarian High-Protein Egg-Free

Renu Anshie Dhar, cross tester

Earthy mushrooms with cheese and basil is a combination made for each other. The combination over crusty bread invokes all the senses, from the aroma to the flavor to the crunch.

— Renu Anshie Dhar, cross tester
the ingredients to make the Mushroom-Ricotta Tartines

Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

Ingredients

  • 4 (3/4-inch-thick) slices crusty whole-wheat bread

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 pound sliced fresh cremini mushrooms

  • 3/4 cup whole-milk ricotta cheese

  • 1/4 cup refrigerated basil pesto

  • 1/4 teaspoon ground pepper, divided

  • 2 tablespoons finely grated Parmesan cheese

  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Brush both sides of bread slices evenly with 2 tablespoons oil. Cook in a large nonstick skillet over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.

    a photo of bread being toasted in a pan

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  2. Add mushrooms and the remaining 2 tablespoons 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 released, 3 to 4 minutes. Transfer to a bowl.

    a photo of the mushrooms being cooked

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  3. Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.

    a step in the pesto and ricotta mixture being mixed together

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  4. Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.

    a photo of the tartines with the mixture and cooked mushrooms

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

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

EatingWell.com, January 2024

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