ClosePhoto:Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Active Time:20 minsTotal Time:20 minsServings:4Jump to recipeRenu Anshie Dhar, cross testerEarthy 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Cook Mode(Keep screen awake)Ingredients4(3/4-inch-thick) slicescrustywhole-wheat bread4tablespoonsextra-virgin olive oil, divided1poundsliced freshcremini mushrooms3/4cupwhole-milk ricotta cheese1/4cuprefrigeratedbasil pesto1/4teaspoonground pepper, divided2tablespoonsfinelygrated Parmesan cheese2tablespoonsthinly slicedfresh basilDirectionsBrush 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Nutrition InformationServing Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mgEatingWell.com, January 2024Rate ItPrint

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

a recipe photo of the Mushroom-Ricotta Tartines

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

Active Time:20 minsTotal Time:20 minsServings:4Jump to recipeRenu Anshie Dhar, cross testerEarthy 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Cook Mode(Keep screen awake)Ingredients4(3/4-inch-thick) slicescrustywhole-wheat bread4tablespoonsextra-virgin olive oil, divided1poundsliced freshcremini mushrooms3/4cupwhole-milk ricotta cheese1/4cuprefrigeratedbasil pesto1/4teaspoonground pepper, divided2tablespoonsfinelygrated Parmesan cheese2tablespoonsthinly slicedfresh basilDirectionsBrush 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Nutrition InformationServing Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mgEatingWell.com, January 2024Rate ItPrint

Active Time:20 minsTotal Time:20 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:20 mins

Total Time:

Servings:4

Servings:

4

Jump to recipeRenu Anshie Dhar, cross testerEarthy 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,

Jump to recipe

Renu Anshie Dhar, cross testerEarthy 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,

Renu Anshie Dhar, cross testerEarthy 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

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.

the ingredients to make the Mushroom-Ricotta Tartines

Cook Mode(Keep screen awake)Ingredients4(3/4-inch-thick) slicescrustywhole-wheat bread4tablespoonsextra-virgin olive oil, divided1poundsliced freshcremini mushrooms3/4cupwhole-milk ricotta cheese1/4cuprefrigeratedbasil pesto1/4teaspoonground pepper, divided2tablespoonsfinelygrated Parmesan cheese2tablespoonsthinly slicedfresh basil

Cook Mode(Keep screen awake)

Ingredients

4(3/4-inch-thick) slicescrustywhole-wheat bread

4tablespoonsextra-virgin olive oil, divided

1poundsliced freshcremini mushrooms

3/4cupwhole-milk ricotta cheese

1/4cuprefrigeratedbasil pesto

1/4teaspoonground pepper, divided

2tablespoonsfinelygrated Parmesan cheese

2tablespoonsthinly slicedfresh basil

DirectionsBrush 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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Nutrition InformationServing Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mgEatingWell.com, January 2024

Directions

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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,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.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco,Nutrition InformationServing Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mg

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

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

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

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

Nutrition InformationServing Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mg

Nutrition Information

Serving Size: 1 tartineCalories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mg

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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