Open-face spinach, mushroom and pine nut sandwiches

4 Servings

Ingredients

Quantity Ingredient
½ pounds Portobello mushroom
2 tablespoons Pine nuts
1 tablespoon Olive oil
5 Scallions; trimmed and sliced
¼ cup Chopped fresh parsley
Salt and black pepper; to taste
1 Clove garlic; minced
1½ pounds Fresh spinach; stems removed and coarsley chopped
4 Thick slices country bread; *see note
¾ cup Grated part-skim mozzarella; preferably smoked

Directions

Wipe mushrooms clean with paper towel. Cut stems off at the base and reserve for another use.

Cut mushroom caps in quarters. With a paring knife, remove gills from caps and discard. Thinly slice caps. Heat a large, dry skillet over medium-high heat. Add pine nuts and cook, stirring, until fragrant and golden. Remove from skillet and set aside.

In the same skillet, heat ½ tablespoon of the oil over high heat. Add mushrooms, scallions and parsley. Cook, stirring constantly, until mushrooms are browned in spots, 4 to 5 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.

Add remaining ½ tablespoon oil and garlic to skillet. Cook, stirring until fragrant, about 30 seconds. Add spinach and toss until wilted, about 2 minutes. Remove from heat and add to mushroom mixture. Toss to combine.

Stir in reserved pine nuts. Adjust seasoning with salt and pepper.

Meanwhile, lightly toast bread. Place toasts on a baking sheet. Divide spinach-mushroom mixture over toasts and sprinkle with mozzarella. Bake for 5 minutes, or until cheese is melted. Serve immediately. Makes 4 servings.

PER SERVING: 245 calories, 10 grams fat, 430 mg sodium, 12 mg cholesterol.

That's 37% cals from fat: oil, nuts, cheese.

>recipe by Deborah Madison of Eating Well Magazine's Syndicated-Column. >Mc by Pat Hanneman (kitpath) 98Feb.

Notes: Crisply toasted country bread makes a pleasing contrast to tender sauteed greens and melted cheese. Recipe mentions spinach, but any leafy green vegetables, like spinach, kale, Swiss chard, broccoli rabe, may be used. Greens are quick-cooking; interchangeable; highly nutritious.

Recipe by: EatingWell (1998) Deborah Madison Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 25, 1998

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