What's For Dinner

White-bean-stuffed portobellos with lemon and garlic green beans- a new recipe that Ben and I considered a hit. First, I love that it uses portobello caps in place of a meat as the main course. I don't really enjoy cooking meat (and am not too skilled at it), so this was a great non-meat dish. I was waiting for portobellos to be on sale and hit the jackpot this week. I purchased two packs of 2 mushroom caps for 1.79 each. Recipe came from my favorite, Everyday Food magazine!

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 cloves
2 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)

1. Preheat oven to 400. Place mushrooms, stems side down, on a rimmed baking dish. In a small bowl, whisk together 2 T each lemon juice and olive oil. Brush mushrooms with mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices (about 15 minutes). Flip mushrooms and drain juices. Increase oven to 450.

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...