Dinner

Spinach and Mushroom Reuben is for Dinner.

Spinach and Mushroom Reuben takes 5 minutes to prepare.

Spinach and Mushroom Reuben takes 15 minutes to cook.

Spinach and Mushroom Reuben makes 4 servings.

The ingredients for Spinach and Mushroom Reuben are:

8 slices of Rye Bread (I use Beefsteak Soft Rye)
4 Tbsp. Buttery spread (I use I Can't Believe Light)
1 10 oz. block frozen chopped spinach
2 cups sliced fresh mushrooms
1 small can sauerkraut
1/2 cup fat free shredded mozerella cheese
1/2 cup thousand island dressing (I use Giant Eagle low fat thousand island)

Here is how you make Spinach and Mushroom Reuben:

Heat a large pan over meadium heat. Add frozen spinach and mushrooms and coat with cooking spray. Cover with lid to retain heat. Stir ocasionally, breaking up spinach. In the mean time, butter bread. When spinach is heated through and mushrooms are cooked remove mixture from pan. Place bread in pan, butter side down. Top four slices with the mushroom mixutre, then add a handful of sauerkraut and top with an 1/8 cup of shredded cheese. When cheese is melted add 2 tbsp of dressing to the four remaining slices of bread and use to top loaded slices.Serving Size: Makes 4 delicious sandwichesNumber of Servings: 4Recipe submitted by SparkPeople user STUTLERTONI.

The nutritional information for Spinach and Mushroom Reuben is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 324.6

• Total Fat: 12.7 g
• Cholesterol: 5.0 mg
• Sodium: 1,140.8 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 4.6 g
• Protein: 13.6 g

The dietary needs meet for Spinach and Mushroom Reuben is Vegetarian