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Mushroom tartines


Rate this recipe 4.2/5 (17 Votes)
Mushroom tartines 0 Picture


  • 1 14 oz bag of frozen mixed mushrooms
  • 2 cloves garlic, minced
  • 1 lemon
  • a mixture of herbs (thyme, rosemary, parsley, etc., your choice)
  • a pinch of pepper
  • salt, pepper, olive oil
  • 1 small tablespoon of sour cream
  • 4 slices of baguette or bread.


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly


Step 1

In a skillet cook mushrooms (not thawed) in olive oil, saute a few minutes, add garlic, herbs, pepper. Mix well and cook for 5 minutes. Add lemon juice and sour cream, and a little water if necessary.

Step 2

Grill the bread slices and drizzled with a little olive oil. Serve immediately.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Mushroom tartines Stuffed Mushrooms