| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Swiss | Vegetables, Sandwiches | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: EatingWell (1998) Deborah Madison Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 25, 1998
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