• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Open-Face Spinach, Mushroom and Pine Nut Sandwiches

  • Recipe Submitted by on

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


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.

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