Stuffed Portobellos with Green Beans
A delightfully fancy main course that's delightfully easy to make.
4 large portobello mushrooms, brushed free of dirt
spring or filtered water
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 jalapeno pepper, seeded, diced
1 red onion, diced
1/2 red bell pepper, roasted over an open flame, peeled, seeded, diced
3-4 sprigs fresh basil, leaves removed, finely minced
3-4 sprigs fresh parsley, finely minced
1 cup diced dried apricots
grated zest of 1 lemon
juice of 1 lemon
1 cup whole wheat bread crumbs
3 cups whole green beans, tips trimmed, left whole
2-3 tablespoons sun-dried tomato paste
Preheat oven to 400 degrees. Remove stems from mushrooms, dice and set aside. Scoop 'gills' from mushrooms and discard. Arrange mushroom caps in a shallow baking dish, add water to cover the bottom and sprinkle with salt. Bake, uncovered, for 10-15 minutes, just until tender.
Place a small amount of oil, garlic, jalapeno and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in diced mushroom stems, pepper, basil and parsley, season lightly with salt and saute for another 3 minutes. Remove from heat and stir in apricots, lemon zest and juice and bread crumbs. Mix well and divide stuffing between the four mushroom caps. Return to the oven for 5-7 minutes to brown.
Bring a small pot of water to a boil and cook beans for 3-4 minutes. Drain well. Place a small amount of oil in a skillet and stir in sun-dried tomato paste, with a generous pinch of salt. Cook, while stirring, for 2 minutes. Stir in beans until coated with tomato paste and just tender, 2-3 minutes.
To serve, divide beans among four individual plates, spooning any tomato juices over the beans. Place a mushroom cap on each plate and serve immediately.
Makes 4 servings.