Spinach, Mushroom & Pine Nut Sandwiches
Source of Recipe
EatingWell Diabetes Cookbook, by Joyce Hendley & the editors of EatingWell
8 ounces portobello mushrooms -- wiped clean
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil -- divided
5 scallions -- trimmed and sliced
1/4 cup parsley -- chopped
1/8 teaspoon salt -- or to taste
black pepper -- freshly ground
-- to taste
1 garlic clove -- minced
1 1/2 pounds fresh spinach -- stems trimmed and
-- coarsely chopped
4 slices whole-wheat country bread
-- (1/2-inch per slice)
3/4 cup grated part-skim mozzarella
-- (preferably smoked)
Preheat oven to 400 degrees F.
Cut mushroom 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.
Toast pine nuts in a small dry skillet over medium-low heat until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
Heat 1/2 tablespoon oil in a large skillet 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.
Add the remaining 1/2 tablespoon oil and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add spinach and toss until wilted, about 2 minutes. Remove from heat and add to the mushroom mixture. Toss to combine. Stir in the pine nuts. Adjust seasoning with salt and pepper.
Meanwhile, place bread on a baking sheet and lightly toast in the oven. Divide the spinach-mushroom mixture over the toasted bread and sprinkle with mozzarella. Bake until cheese is melted, about 5 minutes. Serve immediately.
Makes 4 servings
Prep time: 25 minutes
Start to finish: 35 minutes
Per serving 245 calories, 12 g fat, 14 mg cholesterol, 24 g carbohydrate, 15 g protein, 6 g fiber, 480 mg sodium
Diabetic exchanges: 1 starch, 2 vegetable, 1 medium-fat meat, 1 fat
Source: EatingWell Diabetes Cookbook, by Joyce Hendley & the editors of EatingWell
Categories: Diabetic, Sandwiches, Vegetarian
Recipe typed for you by Judi Mae Phelps.
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