Open-Faced Breton Mushroom and Camembert Tartine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rustic open-faced tartine featuring sautéed mushrooms and melting Camembert on crusty bread, perfect for a light Breton-inspired lunch. This french-inspired sandwiches & wraps (vegetarian) ready in about 30 minutes layers unsalted butter, sliced cremini mushrooms, minced garlic cloves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 10 oz sliced cremini mushrooms and 2 minced garlic cloves, sauté for 6-7 minutes until mushrooms release moisture and begin to brown.
  2. Step 2: Stir in 1 tsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper, cooking for 2 more minutes until mushrooms are fragrant and well-seasoned.
  3. Step 3: Brush 4 slices of rustic country bread with 1 tbsp olive oil and toast them lightly in the oven for 5 minutes until just crisp.
  4. Step 4: Remove bread from oven, layer sautéed mushrooms evenly on each slice, then top with 2 oz sliced Camembert cheese per slice.
  5. Step 5: Return tartines to the oven and bake for 8-10 minutes until the Camembert is melted and bubbly.
  6. Step 6: Garnish with 1 tbsp chopped fresh parsley and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Open-Faced Breton Mushroom and Camembert Tartine take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Open-Faced Breton Mushroom and Camembert Tartine?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Open-Faced Breton Mushroom and Camembert Tartine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Open-Faced Breton Mushroom and Camembert Tartine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Open-Faced Breton Mushroom and Camembert Tartine vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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