| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Post2 |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Diced Italian or French |
|
|
bread |
|
|
Nonstick cooking spray |
| 1/2 |
t |
Kosher salt |
| 1/2 |
t |
Freshly ground black pepper |
| 1 |
lb |
Fresh mushrooms, cleaned |
|
|
sliced thin |
| 1 |
c |
Diced ripe tomatoes |
| 1 |
T |
Lemon juice |
| 1 |
T |
Balsamic vinegar |
| 1 |
T |
Extra-virgin olive oil |
| 8 |
|
Fresh basil leaves, minced |
| 4 |
c |
Well-washed spinach leaves |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
preferably |
|
|
Parmigiano-Reggiano), Parmigiano-Reggiano |
INSTRUCTIONS
Preheat oven to 350 degrees. Place diced bread on baking sheet; coat
with cooking spray. Sprinkle with salt and pepper. Bake 6 to 8 minutes
or until lightly browned. Place toasted bread cubes in a nonreactive
bowl. Add mushrooms, tomatoes, lemon juice, vinegar, oil and basil.
Let marinate for 20 minutes. Place spinach leaves on a plate. Top with
mushroom mixture; sprinkle with Parmesan. Serve immediately. Yield: 4
servings. Tofu variation: Substitute 3/4 pound diced firm tofu instead
of bread. Coat tofu with cooking spray, sprinkle with salt and pepper
and bake 15 minutes or until golden brown. Proceeding as described
above. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steve
Petusevsky Formatted for MasterCook by Susan Wolfe -
vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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