Mushroom Scallion Tartine with Poblano Yogurt
Mushroom Scallion Tartine with Poblano Yogurt is a delightful dish that combines the earthy flavor of sautéed mushrooms with the freshness of scallions, all atop crispy sourdough bread. The creamy poblano yogurt adds a zesty kick, making this tartine perfect for brunch, dinner parties, or late-night snacks. Quick and easy to prepare, it transforms simple ingredients into an impressive dish that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 slices sourdough bread
- 2 cups mixed cremini and shiitake mushrooms, sliced
- 1/2 cup fresh scallions, chopped
- 1 medium poblano pepper, roasted and peeled
- 1 cup full-fat Greek yogurt
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and slice the mushrooms and scallions.
- Roast the poblano pepper until charred, then peel.
- In a skillet over medium heat, add olive oil. Sauté the mushrooms with salt and pepper until golden brown.
- Blend the roasted poblano with Greek yogurt until smooth; season with salt.
- Toast the sourdough slices until crispy.
- Spread poblano yogurt on each slice of toast, top with sautéed mushrooms and garnish with scallions.
- Serve warm for maximum flavor.
Nutrition
- Serving Size: 1 tartine (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For added flavor, consider mixing in jalapeños into the poblano yogurt. This dish can be customized with toppings like crumbled feta or roasted red peppers. Store leftovers in an airtight container in the fridge for up to three days.