Portobello “Toast” with Wilted Spinach and Chickpeas<\/p>\n
<\/p>\n
2 portobello mushrooms<\/p>\n
Drizzle of olive oil<\/p>\n
Salt and black pepper<\/p>\n
2 handfuls spinach<\/p>\n
Pinch of nutmeg<\/p>\n
2 T. canned chickpeas, drained and rinsed<\/p>\n
Pinch of paprika<\/p>\n
<\/p>\n
Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over medium heat, and cook until wilted. Drain and sprinkle with the nutmeg. Place the chickpeas in a bowl, sprinkle with the paprika, and coarsely mash with a fork. Divide the spinach and chickpeas between the two mushrooms.<\/p>\n
<\/p>\n
Yield: 1 serving<\/p>\n
Calories: 150<\/p>\n","protected":false},"excerpt":{"rendered":"
Portobello “Toast” with Wilted Spinach and Chickpeas 2 portobello mushrooms Drizzle of olive oil Salt and black pepper 2 handfuls spinach Pinch of nutmeg 2 T. canned chickpeas, drained and rinsed Pinch of paprika Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over…<\/p>\n