Stuffed Portobellos with Green Beans

So rich, so delicious, no one will miss the meat in this vegan main course. Sensual, sweet and savory, as well as strong aids in relaxing tension, with a sweet and spicy filling to keep our engines running, these stuffed mushrooms are real attention-getters. And all the ingredients stimulate circulation leaving you with a glowing complexion.

Makes 4 servings

Ingredient List:

• 4 large Portobello mushrooms, brushed free of dirt
• spring or filtered water
• sea salt
• extra virgin olive oil
• 2-3 cloves fresh garlic, finely minced
• ½ jalapeno pepper, seeded, diced
• 1 red onion, diced
• ½ 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 or gluten free bread crumbs
• 3 cups whole green beans, tips trimmed, left whole
• 2-3 tablespoons sun-dried tomato paste

Step By Step Instructions:

Preheat oven to 400F.  

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 sauté for 1-2 minutes. Stir in diced mushroom stems, pepper, basil and parsley, season lightly with salt and sauté 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.  

Cook’s Tip: You can find sun-dried tomato paste in most supermarkets, Italian specialty stores and online at gourmet sites. Or you can just use simple tomato paste in its place.