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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Mushroom Toast with Spinach and Roasted Garlic

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When you sink your teeth into this mushroom toast, you’ll know you’ve found your next favorite lunch, breakfast, or snack combination! Soft tofu, roasted garlic, mushrooms, onion, and baby spinach are sautéed with spices, then topped with parmesan cheese on a whole wheat baguette toast. 

mushroom toast with spinach and roasted garlic on a wooden cutting board

We call it toast, but in France they call it a tartine. Doesn’t that sound like an exotic treat!

A “Tartine” is a fancy bread with either a sweet or savory spread on top. It sounds fancy, but it’s basically an open-faced sandwich. It also happens to be the name of one of my favorite bakeries in San Francisco

If you’re trying to get more whole grains in your diet, then this mushroom toast is a delicious way to add some extra fiber!

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It seems like a bit of an odd pairing of ingredients, but I promise it tastes delicious. The secret is lots of garlic, and a great crusty bread. Don’t be thrown off by the addition of tofu into the spread: it provides a great protein punch, and it doesn’t taste like tofu at all!

This is the perfect recipe for a simple lunch, breakfast, or snack, but it can also be used as an appetizer for parties.

One thing I love about this mushroom toast recipe is the roasted garlic spread. The rich flavor of the roasted garlic is seriously going to make you drool. It tastes perfect with all of the other ingredients. 

Tools and Equipment You’ll Need

Recipe Ingredients and Notes

  • Tofu: To help make the creamy spread. It will take on the flavor of the roasted garlic, so you won’t taste the tofu at all. 6 oz. soft tofu, drained
  • Garlic: Roasted garlic is the key to giving this recipe tons of flavor!
  • Mushrooms: I used crimini, but you can use any variety you enjoy.
  • Spinach: For some extra greens!
  • Parmesan Cheese: Optional, but gives this toast even more flavor. Omit to make this recipe vegan.
  • Whole Wheat Baguette: For the mushroom toast, of course! Use any type of bread you enjoy for making toast!

How to Make Mushroom Toast – Step by Step

Step 1: 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).

roasted garlic in foil

Step 2: Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft.

roasted garlic in foil

Step 3: Place tofu and garlic in a blender or food processor. Season with salt and pepper, and blend until smooth.

garlic and tofu in a food processor

Step 4: Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.

onions and mushroom sauteeing in a pan

Step 5: Stir in spinach, and sauté 2 minutes, or until wilted. Season with salt and pepper/crushed red pepper. Add 1 Tbs. Parmesan cheese to pan, and remove from heat.

parmesan cheese added to spinach and mushrooms in a pan

Step 6: 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.

spinach and mushrooms added to toast

Step 7: Sprinkle each mushroom toast with remaining Parmesan cheese. Toast under the broiler for 1 to 2 minutes, or until cheese begins to brown.

parmesan added to toast

Step 8: Sprinkle with a dash of salt and pepper on top right before serving. Serve warm.

mushroom toast with spinach and roasted garlic on a wooden cutting board

What Makes This Mushroom Toast Recipe Healthy?

  • Vitamins and Minerals: Garlic and mushrooms are both loaded with antioxidants, and spinach is an excellent source of Vitamins K, A, C, Folate, Magnesium, and Iron.
  • Protein: Adding the tofu to the spread increases the amount of plant-protein. Each serving provides 7.5 grams of protein. 
  • Low in Calories: With only 140 calories per serving this toast fills you up without adding a bunch of calories.

Will Kids Enjoy This Mushroom Toast?

If your kids are fans of mushrooms, they will enjoy this creamy and delicious this mushroom toast. If your kids aren’t too keen on mushrooms, you can sub them for more spinach or add some chopped tomatoes instead of the mushrooms! If your kids don’t like onions, no worries. Chop them up super fine and your kids won’t even know they’re in the recipe. 

mushroom toast with spinach and roasted garlic on a wooden cutting board

Recipe FAQs

Do I have to broil the toast in the oven before serving?

No, if you don’t want to turn on your broiler, you don’t have to. It adds a nice melt to the cheese, but you can serve them as is. Another option is to use your air fryer or toaster oven, but they are not going to melt the cheese the same way that a broiler would, so it may take a few more minutes. Keep a close watch on it so that the cheese doesn’t burn!

Can I use a different cheese?

I’ve found that fresh grated parmesan cheese works best in this recipe, but you can use a variety of other cheeses if you like! Some other cheeses that would work well are mozzarella, gouda or asiago. Feel free to play around with the flavors and see what you like best!

How to Store and Keep

This mushroom toast keeps pretty well as leftovers, stored in an airtight container in the fridge. It will keep for 2-3 days.

I’d recommend only adding the toppings to the toast you know you’re going to eat, then you can store the leftover bread separately from the toppings. If you store the toast already made, the bread will become softer after you’ve topped it with the spread and mushrooms.

To reheat: warm your oven to 350 degrees F. Add the toast to a baking sheet and heat for 5-8 minutes. 

Top Tips For Making Mushroom Toast

  • Do not use minced garlic instead of roasted garlic. Roasting the garlic takes time, but it’s what gives the toast its rich and delicious flavor!
  • Using a blender or food processor is important to make sure that the topping is smooth and creamy. 
  • Feel free to switch up the cheese to use what you prefer. Add in any extra vegetables that you want. You could even add bell peppers or top it with your favorite herbs. 
  • I used a whole wheat baguette for this recipe but you can use any crusty bread you enjoy. Ciabatta, country bread, and sourdough would all work well.
  • To make this recipe vegan, just omit the cheese. To make it gluten free, use a gluten free bread (either store-bought or try this homemade gluten free bread recipe)!
mushroom toast with spinach and roasted garlic on a wooden cutting board

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mushroom toast with spinach and roasted garlic on a wooden cutting board
Print Recipe
5 from 5 votes

Mushroom Toast with Spinach and Roasted Garlic

When you sink your teeth into this mushroom toast, you’ll know you’ve found your next favorite lunch, breakfast, or snack combination! Soft tofu, roasted garlic, mushrooms, onion, and baby spinach are sautéed with spices, then topped with parmesan cheese on a whole wheat baguette toast. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, French
Servings: 8 servings
Calories: 140.7kcal
Author: Anjali Shah

Ingredients

  • 6 oz soft tofu drained
  • 6-9 cloves roasted garlic
  • tsp extra virgin olive oil
  • 10 oz sliced crimini mushrooms
  • 1 yellow onion diced
  • 6-10 oz fresh baby spinach
  • ½ tsp salt more or less to taste
  • crushed red pepper or black pepper to taste
  • 1 Tbsp freshly grated Parmesan cheese per tartine so if you’re making 8 toasts, that’s 8 Tbsp total
  • 1 whole-wheat baguette sliced lengthwise and toasted

Instructions

  • 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. When it’s done, it looks like this:
  • 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. Season with salt and pepper/crushed red pepper. Add 1 Tbsp Parmesan cheese to pan, and remove from heat.
  • 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. I also added a bit of salt and pepper on top (just a sprinkle) for extra flavor.

Video

https://youtu.be/bbLEQQ4DIYs

Notes

Top Tips For Making Mushroom Toast
  • Do not use minced garlic instead of roasted garlic. Roasting the garlic takes time, but it’s what gives the toast its rich and delicious flavor!
  • Using a blender or food processor is important to make sure that the topping is smooth and creamy. 
  • Feel free to switch up the cheese to use what you prefer. Add in any extra vegetables that you want. You could even add bell peppers or top it with your favorite herbs. 
  • I used a whole wheat baguette for this recipe but you can use any crusty bread you enjoy. Ciabatta, country bread, and sourdough would all work well.
  • To make this recipe vegan, just omit the cheese. To make it gluten free, use a gluten free bread!
Adapted from Vegetarian Times

Nutrition

Serving: 1toast | Calories: 140.7kcal | Carbohydrates: 17.5g | Protein: 7.5g | Fat: 5.1g | Saturated Fat: 1.4g | Cholesterol: 4mg | Sodium: 366.6mg | Potassium: 325.4mg | Fiber: 2.7g | Sugar: 1.6g

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31 responses to “Mushroom Toast with Spinach and Roasted Garlic”

  1. Hmmm they look like the perfect appetizer for New Year’s Eve! Mushrooms are always a winning flavor with my fam!5 stars

  2. I made this for lunch today and it was amazing! So easy and full of flavor. I’m going to make it again for New Year’s Eve. It makes a great appetizer too!5 stars

  3. Oh Tartine is my favourite bakery in the WORLD – and thats counting ones in Paris.

    If you like it I trust your opinion – and these look delicious. Can I have them for dinner even if I had PB&J for lunch…?

    • I know right – Tartine is amazing! And yes – you can totally have these for dinner if you had PB&J for lunch! 🙂 This is a very well rounded meal: whole grains, fiber, protein, vegetables – so it’s a perfect dinner no matter what you’ve eaten for lunch. Hope you enjoyed them!

    • Thanks! So glad you like my recipes. Thanks for introducing me to your community! I just stopped by and answered a few questions 🙂

    • Thank you! The spread really is awesome – it’s so healthy for you because it’s got tons of protein from the tofu, but it tastes just like roasted garlic. It’s great as a spread or as a dip!

    • Me too! I didn’t used to be a mushrooms fan, but once I discovered all of the different varieties and figured out how to cook them – I couldn’t get enough!

  4. This looks so amazing to me! If I could have picked everything I was craving today it would have been every single thing you have in this recipe. Delicious!

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