Spinach-Mushroom Melts Recipe | Vegetarian Times Skip to main content

Spinach-Mushroom Melts

This is a savory, supper-worthy sandwich.



Ingredient Line: 
8 oz. portobello mushroom caps (about 4 medium), stemmed
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2 Tbs. pine nuts
Ingredient Line: 
1 Tbs. olive oil
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4 green onions (white and pale green parts), thinly sliced
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
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½ lb. fresh spinach, stemmed and coarsely chopped
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4 slices country bread, ½-inch thick, lightly toasted
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¾ cup shredded smoked mozzarella


  1. Preheat oven to 400F.
  2. Wipe tops of mushroom caps. Using spoon, remove gills from inside caps, and discard. Cut caps in quarters, and thinly slice.
  3. Toast pine nuts in large nonstick skillet over medium-high heat, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer pine nuts to bowl.
  4. Heat 1/2 Tbs. oil in same skillet over medium-high heat. Add mushrooms and green onions, and cook, stirring often, until mushrooms begin to soften, 4 to 5 minutes. Season with salt and pepper to taste. Transfer mushroom mixture to large bowl.
  5. Add remaining 1/2 Tbs. oil to skillet, and heat over medium-high heat. Add garlic, and cook, stirring, 15 seconds. Add spinach, and toss until wilted, about 2 minutes. Remove from heat, and add to mushroom mixture; toss to combine. Stir in pine nuts.
  6. Arrange bread slices on baking sheet; top with spinach-mushroom mixture, dividing equally, and sprinkle with mozzarella. Bake 5 minutes, or until cheese melts. Serve sandwiches warm.

Nutrition Information: 

12 g
Total Fat: 
11 g
Saturated Fat: 
3 g
26 g
10 mg
330 mg
4 g
4 g
Serves 4

Comments on this Recipe

I veganized this recipe by substituting the cheese with Follow-Your-Heart cheese (have to turn the oven up over 400 for the last 5 minutes or so so the cheese would melt correctly) and it turned out soooo delicious! I had topping leftover and it was delicious by itself too. My husband keeps asking me to make this again.

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