Spinach-Mushroom Melts

 

I have been an on and off vegetarian my entire life. Starting at age 11 and trying at least 5  times since; my most successful stint being for 5 years. As you can tell by my recipes, I have given up on the vegetarian way of life. However, I would love to share a few recipes I use to eat as a vegetarian. This was one of them. Found in Vegetarian Times magazine, Jan 2006 issue.

Ingredients:

  • 8 ounces Portobello mushroom caps (about 4 medium), stemmed
  • 2 TBS pine nuts
  • 1 TBS olive oil
  • 4 green onions (white and pale green parts), thinly sliced
  • 1 clove garlic, minced (1 tsp)
  • 1/2 lb fresh spinach, stemmed and coarsely chopped
  • 4 slices country bread, 1/2 inch thick, lightly toasted
  • 3/4 cup shredded smoked mozzarella

Directions:

Preheat oven to 400F, wipe tops of mushroom caps. Using spoon, remove gills from inside caps and discard. Cut caps in quarters and thinly slice.
Toast pine nuts in large non-stick skillet over medium-high heat, stirring often until golden and fragrant, 1-2 minutes, transfer to a bowl.
Heat 1/2 tbsp oil in same skillet over medium heat, add mushrooms and green onions until mushrooms begin to soften, 4-5 minutes, season with salt and pepper, transfer to a bowl.
Add remaining 1/2 tbsp oil to skillet and heat over medium heat, add garlic for 15 seconds, add spinach and toss until wilted, 2 minutes, remove from heat and add mushroom mixture, stir in pine nuts and toss.
Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella. Bake 5 minutes or until cheese melts.