Mushroom and Asparagus Tartines

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.6
  • Total Fat: 3.2 g
  • Cholesterol: 53.1 mg
  • Sodium: 410.2 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Mushroom and Asparagus Tartines calories by ingredient
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A quick and clean recipe from the May/June 2010 issue of Vegetarian Times A quick and clean recipe from the May/June 2010 issue of Vegetarian Times
Number of Servings: 4


    4 slices whole-grain bread, toasted
    4 c. thinly sliced mushrooms
    1 lb. asparagus cut into 1" pieces (3 c.)
    2 large shallots, thinly sliced
    1-3/4 c. vegetable broth
    1 large egg
    1 large egg white


1. Preheat oven to 400ªF. Place 4 16-inch lengths of foil on work surface. Fold foil in half from the short side. Unfold and shape corners and edges of one half into semi-circular "bowl" with 1/2" sides. Coat insides of foil with cooking spray.

2. Place 1 slice of toast in each foil packet. Combine mushrooms, asparagus, and shallots in a medium bowl. Add 1/4 c. broth, and season with salt and pepper, if desired. Divide mixture among packets.

3. Whisk together remaining 1-1/2 c. broth, egg, egg white in a small bowl. Season with salt and pepper, if desired. Drizzle each packet with 1/2 c. broth mixture. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet, and bake 25 to 30 minutes.

4. Transfer to serving plates. Open the packets carefully and sprinkle with feta/chèvre/goat cheese (not included in nutritional info.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user M_MORRIS165.

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