4 Large portobello mushrooms, brushed free of dirt
Spring or filtered water
About 2 tablespoons of extra-virgin olive oil
2 to 3 Cloves fresh garlic, finely minced
2 Jalapeno chilies, seeded and diced
1 Red onion, diced
1 Red bell pepper, roasted over an open flame, peeled, seeded and diced
3 to 4 Sprigs fresh flat leaf parsley, finely minced
3 to 4 Sprigs fresh basil, leaves removed and finely minced
1 Cup dried apricots
Grated zest and juice of 1 lemon
1 Cup whole wheat bread crumbs
3 Cups whole green beans, tips trimmed, left whole
2 to 3 Tablespoons sun-dried tomato paste
Preheat the oven to 400’F
Remove the stems from the mushrooms, dice the stems and set aside. Scoop the gills from the mushrooms and discard. Arrange the mushroom caps in a shallow baking dish, add enough water to cover the bottom and sprinkle with salt. Bake, uncovered, for 10to 15 minutes, just until tender. Leave oven on.
Place about 1 tablespoon of the oil, the garlic, chilies and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Stir in the mushroom stems, bell pepper, basil and parsley. Season lightly with salt and saute for 3 minutes. Remove from the heat and stir in the apricots, zest and juice and bread crumbs. Mix well and divide stuffing among the mushroom caps. Return to the oven for 5 to 7 minutes to brown.
Bring a small pot of water to a boil and cook the beans for 3 to 4 minutes. Drain well. Place the remaining 1 tablespoon of the oil in a skillet and stir in the sun-dried tomato paste and a generous pinch of salt. Cook stirring, for 2 minutes. Stir in the beans until coated with tomato paste and just tender, 2 to 3 minutes.
To serve, divide the beans among four individual plates, spooning any tomato juices over the beans. Place a mushroom cap on each plate and serve immediately.
– I only used 1 jalapeno. I was worried about it being to spicy for my kids. Also I used 3 to 4 whole sun-dried tomatoes, minced instead of paste. This dish turned out great. Very filling.
NEXT WEEK – PASTA!
Day 16-Roasted Vegetable Pasta
Day 17-Soba With Endive And Radicchio
Day 18-Broccoli Rabe Pasta With Tempeh Sausage
Day 19-Gemelli With Cauliflower And Walnuts
Day 20-Penne With Beer Stewed Artichoke Hearts
Day 21-Fusilli Carbonara With Spring Vegetables
All recipes are printed with permission from Christina Pirello