Open-Face Spinach, Mushroom and Pine Nut Sandwiches
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Yield: 4 Ready in 1 hours
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Open-Face Spinach, Mushroom and Pine Nut Sandwiches Preparation
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. Thats 37% cals from fat: oil, nuts, cheese. >recipe by Deborah Madison of Eating Well Magazines 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
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