Spinach, Mushroom, & Sunflower Seed Sandwiches (Serves 4)


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

Pre-heat oven to 400-F degrees.

Wipe mushrooms clean with a paper towel. Remove stems at
the base and reserve
for another recipe. 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.