I have been on a big mushroom kick lately, they are filling, affordable and packed full of vitamins. Continuing my trend of finding lots of recipes from the Sara Moulton cookbook I found one for stuffed mushrooms that looked easy enough for a week night and would be a good hearty dinner.
Ingredients
4 Portobello Mushrooms
1 small red onion, finely chopped
1 lb green beans, cut into 1/2 inch pieces
1 English muffin, chopped into small pieces
1 container of pesto
2 ounces of Emmentaler Cheese
Olive Oil
Salt/Pepper
Directions
Clean mushrooms and remove gills and stems. The best way to remove the gills is to take the back of a spoon and go around the mushroom. Place english muffin and pesto in a bowl and set aside.
Heat olive oil in pan over medium heat, add onions and cook until soft, about 5-7 minutes. Add in green beans and cook 4-5 minutes. Add bean and onion mixture to bowl that contains the english muffin and pesto. Add salt and pepper to taste.
Place mushrooms gill side down and cook for 5 minutes. Flip and add bean mixture and cook for an additional 5 minutes covered. Top with cheese and let melt.
I had one portobello and I was stuffed, this was very filling! The green beans stayed nice and crunchy and I served this on the side with some roasted brussel sprouts.
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