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 on Feb 25, 1998