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Spinach, Mushroom, & Sunflower Seed Sandwich

Source of Recipe

Steve


List of Ingredients

1/2 lb. Portobello Mushrooms
2 Tbs. Sunflower Seeds or Pine Nuts
1 Tbs. Olive Oil (divided)
4 Scallions or Green Onions, trimmed and sliced
1/4 cup fresh Parsley, chopped
Salt and freshly ground Black Pepper to taste
1 clove Garlic, minced
1 1/2 lb. Fresh Spinach (stems removed), coarsely chopped
4 1/2-inch-thick slices French or Italian Bread
3/4 cup Low-Fat Mozzarella Cheese, grated




Recipe

Pre-heat oven to 400-F degrees.

Wipe mushrooms clean with a paper towel. Remove stems at the base. Cut the mushroom caps in quarters and remove any gills from the caps with a small paring knife. Thinly slice the quartered mushroom caps.

Warm a large, dry skillet over medium heat. Add sunflower seeds (or pine nuts) and toast, stirring occasionally, until fragrant and golden. Remove the seeds or nuts from the skillet and set aside.

Warm half of the olive oil in the same skillet over high heat. Add the prepared mushrooms, scallions, and parsley and sauté, stirring constantly, for about 5 minutes. Season with salt and pepper. Transfer mixture to a large mixing bowl and set aside.

Heat the remaining olive oil in the same skillet and sauté the minced garlic for about a minute. Add the spinach and toss until wilted (two to four minutes). Remove the spinach from the heat and toss with the mushroom mixture to combine. Stir in the reserved sunflower seeds and adjust the seasonings.

Meanwhile, toast the bread in a toaster or the oven until lightly browned. Place toast on a dry baking sheet. Divide the spinach and mushroom mixture evenly over the toast and sprinkle with the mozzarella cheese.

Bake for 5 minutes or until the cheese is just melted. Serve immediately.

Serves 4