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Roasted Mushroom Tartines with Avocado & Blistered Tomatoes

Regular price $15.95   ($7.97/serving)

Tartines (French open-faced sandwiches) are becoming more popular these days due to the ease of making them and they only have half the carbs...but all the goodness! Serves 2


  • 8 oz Mushrooms, sliced
  • 4 slices Sourdough Bread
  • 1 pint Grape Tomatoes
  • 1 Avocado
  • 3 to 4 Rosemary Sprigs
  • 2 tablespoons Olive Oil
  • Salt and Pepper

What's Delivered

  • 8 oz Mushrooms
  • 1 loaf Sourdough
  • 1 pint Grape Tomatoes
  • 1 Avocado
  • 1 package Fresh Rosemary


2 servings

Prep/Cook Time

15 minutes


454 per serving


Please watch the short video above to see how it’s done.

Preheat oven to 450°F.

1. In a baking dish (or oven safe dish) toss the sliced mushrooms with oil, and season with salt and pepper. Add 1 pint of grape tomatoes and pull the leaves off about 4 rosemary sprigs. Mix everything together. Roast until soft and juicy, about 15 minutes.

2. Toast 4 slices of bread to your liking. In this demonstration we used a sourdough loaf, but you can use other varieties of bread like multi-grain, wheat or white.

3. Mash the avocado on the toast and top with the mushrooms and tomatoes. Serve immediately.

Leftover ingredients: Sourdough loaf. Connect this ingredient with other dishes below.

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