Ricotta & Mushroom Tartine

Ricotta & Mushroom Tartine

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From: Diabetic Living Magazine, Spring 2019

This savory open-face sandwich recipe features citrus-spiked ricotta cheese. You can try it with any variety of mushrooms, including portobello, shitake, and oyster.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • 1 teaspoon olive oil
  • ½ cup sliced cremini mushrooms
  • ¼ cup part-skim ricotta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic, or to taste
  • 1 slice 100%-whole-wheat bread
  • ½ tablespoon balsamic vinegar


  • Prep

  • Ready In

  1. Heat oil in a small nonstick skillet over medium heat. Add mushrooms; cook, stirring occasionally, until most of their water is released.
  2. Mix ricotta, lemon zest, lemon juice, and garlic in a small bowl.
  3. Lightly toast bread, if desired. Spread the ricotta mixture on the bread. Top with the mushrooms and drizzle with vinegar.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 219 calories; 10 g fat(4 g sat); 2 g fiber; 20 g carbohydrates; 12 g protein; 32 mcg folate; 19 mg cholesterol; 4 g sugars; 1 g added sugars; 241 IU vitamin A; 9 mg vitamin C; 231 mg calcium; 1 mg iron; 194 mg sodium; 349 mg potassium
  • Nutrition Bonus: Calcium (23% daily value)
  • Carbohydrate Servings:

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