Stuffed Mushrooms

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.