Ingredients:
4 large portobello mushrooms, stems discarded
1 tsp grated lemon zest, plus 2 T and 1 tsp lemon juice
3 T olive oil
coarse salt and ground pepper
2 minced garlic cloves2 cans of cannellini beans, rinsed and drained
2 thick slices of crusty bread, crusts removed
2 ounces feta cheese (about half a container)
half a pack of baby spinach
2 tsp fresh thyme leaves (I used ground thyme and just thirded the amount)
2. Meanwhile, in a medium saucepan, heat 1 tsp oil over medium-high. Add half the garlic and cook, stirring, until fragrant. Add beans, 1 tsp thyme and 1/4 c. water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaported, about 3 minutes.
3. In a blender or food processor, pulse bread until coarse crumbs form. Add 1 tsp oil and 1 tsp thyme; pulse to combine. Top each mushroom with bean mixtures divided between them. Divide breadcrumbs and feta cheese and top bean mixture. Return to oven and bake until breadcrumbs are golden brown, 5 minutes.
4. In a large skillet, heat 1 tsp oil over medium-high. Add remaining garlic and cook, 30 seconds. Gradually add the spinach and toss until wilted. Season with salt and pepper. Add lemon zest and 1 tsp lemon juice and toss to combine. Serve spinach alongside mushrooms.
Voila!
And of course, here's Ben entertaining the Anna Bean while I cook. Note the dog bite scar on his right forearm. You can read about that lovely incident here.
And lunch tomorrow...
1 comment:
Hi Lisa! This looked so good to me, and I also love cooking meatless meals, so I am going to do it this week. I didn't see in the recipe how you cooked the green beans... maybe I am just totally missing it. Did you just steam them separately or bake them? Thanks!! -Kelly
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