Mushroom Scallion Tartine with Poblano Yogurt

Ingredients

• 12 ounces fresh mushrooms, sliced 1/4-inch thick
• 3 tablespoons extra virgin olive oil
• Salt and pepper
• 2 bunches of scallions, trimmed
• 4 large slices of hearty, whole-grain bread
• 1 cup Poblano Yogurt, recipe below
• 1 cup cooked lentils, or white beans

Directions

1. Heat the oven to 450F. In a bowl, coat the mushrooms with 2 tablespoons of the olive oil, plus a light shower of salt and pepper. Spread them out on a baking sheet in one even layer, cover the pan with aluminum foil or parchment paper, and roast for about 20 minutes, turning them once as they cook.
2. Add the scallions next. Cut each scallion lengthwise down the middle, then toss them on a separate baking sheet with the remaining olive oil. Roast them for about 15 minutes. As the mushrooms and scallions finish, take them out of the oven and set them aside.
3. While the vegetables are in the oven, toast the bread in the oven or in a toaster. If the poblano yogurt is not ready yet, make it during this time.
4. To assemble, spread the yogurt generously over each slice of bread. Top with mushrooms, then add the lentils and roasted scallions.