Side Pannel
Open-Face Spinach, Mushroom and Pine Nut Sandwiches
Open-Face Spinach, Mushroom and Pine Nut Sandwiches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Sandwiches
Ingredients List
- 1/2 lb Portobello mushroom
- 2 tb Pine nuts
- 1 tb Olive oil
- 5 Scallions; trimmed and
- -sliced
- 1/4 c Chopped fresh parsley
- Salt and black pepper; to
- -taste
- 1 Clove garlic; minced
- 1 1/2 lb Fresh spinach; stems removed
- -and coarsley chopped
- 4 Thick slices country bread;
- -*see note
- 3/4 c 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 1/2 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 1/2 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.
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 1/2 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 1/2 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.
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