Spinach-Mushroom Melts

1. 1

   Preheat oven to 400F.

2. 2

   Wipe tops of mushroom caps.

3. 3

   Using spoon, remove gills from inside caps, and discard.

4. 4

   Cut caps in quarters, and thinly slice.

5. 5

   Toast pine nuts in large nonstick skillet over medium-high heat, stirring often, until golden and fragrant, 1 to 2 minutes.

6. 6

   Transfer pine nuts to bowl.

7. 7

   Heat 1/2 Tbs.

8. 8

   oil in same skillet over medium-high heat.

9. 9

   Add mushrooms and green onions, and cook, stirring often, until mushrooms begin to soften, 4 to 5 minutes.

10. 10

    Season with salt and pepper to taste.

11. 11

    Transfer mushroom mixture to large bowl.

12. 12

    Add remaining 1/2 Tbs.

13. 13

    oil to skillet, and heat over medium-high heat.

14. 14

    Add garlic, and cook, stirring, 15 seconds.

15. 15

    Add spinach, and toss until wilted, about 2 minutes.

16. 16

    Remove from heat, and add to mushroom mixture; toss to combine.

17. 17

    Stir in pine nuts.

18. 18

    Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella.

19. 19

    Bake 5 minutes, or until cheese melts.

20. 20

    Serve sandwiches warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.