Recipe - Open-Face Spinach Mushroom And Pine Nut Sandwiches

One half pound Portobello mushroom
2 tablespoon Pine nuts
1 tablespoon Olive oil
5 Scallions; trimmed and
cut or sliced up
One fourth cup Chopped fresh parsley
Salt and black pepper; to
taste
1 Clove garlic; minced
1 One half pound Fresh spinach; stems removed
and coarsley chopped
4 Thick slices country bread;
*see note
Three fourths cup Grated partskim mozzarella;
preferably smoked

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 mediumhigh heat. Add pine nuts and cook,
stirring, until fragrant and golden. Remove from skillet and set aside.

In the same skillet, heat One half 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 One half 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 spinachmushroom 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 SyndicatedColumn. 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 quickcooking; interchangeable; highly nutritious.

Recipe by: EatingWell (1998) Deborah Madison

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 25,
1998