Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Portobello mushroom |
2 tablespoons | Pine nuts |
1 tablespoon | Olive oil |
5 \N | Scallions; trimmed and sliced |
¼ cup | Chopped fresh parsley |
\N \N | Salt and black pepper; to taste |
1 \N | Clove garlic; minced |
1½ pounds | Fresh spinach; stems removed and coarsley chopped |
4 \N | Thick slices country bread; *see note |
¾ cup | 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 ½ 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 ½ 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@...> on Feb 25, 1998