Recipe - Spinach Mushroom And Sunflower Seed Sandwiches

One half pound Portobello Mushrooms
2 tablespoon Sunflower Seeds or Pine Nuts
1 tablespoon Olive Oil; (divided)
4 Scallions or Green Onions;
trimmed and cut or sliced up
One fourth cup Fresh Parsley; chopped
Salt and freshly ground
Black Pepper to taste
1 Clove Garlic; minced
1 One half pound Fresh Spinach; (stems
removed), coarsely chopped
4 One half Inchthick slices French or
Italian Bread
Three fourths cup LowFat Mozzarella Cheese;
grated

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at RecipeaDay. The Cook &
Kitchen Staff are offering you 31 days of RecipeaDay~Light.

Today's recipe is for an interesting openface sandwich that's perfect for
a light lunch. Each serving contains about 245 calories with only
3.1 grams of saturated fat.

Preheat oven to 400F degrees.

Wipe mushrooms clean with a paper towel. Remove stems at the base and
reserve for another recipe. Cut the mushroom caps in quarters and remove
any gills from the caps with a small paring knife. Thinly slice the
quartered mushroom caps.

Warm a large, dry skillet over medium heat. Add sunflower seeds (or pine
nuts) and toast, stirring occasionally, until fragrant and golden. Remove
the seeds or nuts from the skillet and set aside.

Warm half of the olive oil in the same skillet over high heat. Add the
prepared mushrooms, scallions, and parsley and sauté, stirring constantly,
for about 5 minutes. Season with salt and pepper. Transfer mixture to a
large mixing bowl and set aside.

Heat the remaining olive oil in the same skillet and sauté the minced
garlic for about a minute. Add the spinach and toss until wilted (two to
four minutes). Remove the spinach from the heat and toss with the mushroom
mixture to combine. Stir in the reserved sunflower seeds and adjust the
seasonings.

Meanwhile, toast the bread in a toaster or the oven until lightly browned.
Place toast on a dry baking sheet. Divide the spinach and mushroom mixture
evenly over the toast and sprinkle with the mozzarella cheese.

Bake for 5 minutes or until the cheese is just melted. Serve immediately.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jan 11, 1999, converted by MM_Buster
v2.0l.