Sunday, November 8, 2009

Portobello Saute with Green Beans

This dinner was incredibly fast and delicious-- mashed potato, portobello mushroom saute, and steamed green beans. I sliced the portobello caps (saving the stems for quesadillas-- don't waste them!) and sauteed in olive oil with garlic and large onion slices. Sprinkle with salt and pepper, and arrange on a bed of steamed green beans. Yum!
Plus-- we're approaching thanksgiving-- keep this in mind as a classy side dish or preserve the entire mushroom cap to serve as an entree portion for vegetarian guests.