Sauteed Spinach and Mushrooms with Makeshift Bruschetta


  • Spinach, about half a bag of pre-washed
  • Sliced mushrooms, about a handful or two chopped
  • Scallions, about half a bushel chopped
  • Garlic, one clove chopped and squished
  • Grape seed oil
  • Ciabatta bread, half a small loaf
  • Vegan mozzarella flavored cheese (I used cheddar here)
  • Tomato
  • Balsamic Vinaigrette
  • Fresh Pepper
  • Salt

1. Time to Sauté

  • Pour about a tablespoon or two of oil into a pan
  • Once the oil is warmed, add the garlic and let it brown
  • Add the chopped scallions and mushrooms
  • Once the mushrooms have softened add the spinach to the pan
  • Pile on the spinach
  • Add another teaspoon of oil and some balsamic vinaigrette
  • Cover the pan with a pot cover
  • Check the consistency of spinach periodically
  • Turn heat off once spinach is darker green and the mixture looks ready to enjoy

2. While the spinach cooks…

  • Cut small slices of ciabatta bread
  • Toast them in the oven at 350 degrees or in a toaster
  • Place small vegan cheese slice on bread after it has toasted for a bit, but has not browned
  • Allow the cheese to melt, then remove from the oven
  • Thinly slice tomato or chop if you prefer
  • Place tomato on the cheesy bread
  • Sprinkle with chopped scallions
  • Sprinkle with fresh pepper, salt, and balsamic vinaigrette

3. Ready to eat!

  • Enjoy your sauteed spinach alongside your cheesy bread. What a light and easy meal!

Preparation and cook time: 30 minutes


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