This simple recipe has less than 10 ingredients and minimal prep time. Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad.
Yield: 2 servings
2 portabella mushrooms
1 can dark red kidney beans
1 can french cut green beans
fresh basil (3-4 leaves)
2 tbsp. raw walnuts
salt and pepper, to taste
Wash the mushrooms and pat dry. You can remove the insides with a spoon if you prefer. Drain and rinse the kidney beans and green beans.
Pre-heat the oven to 350*F.
Slice the mushrooms into thick strips about 1 inch.
In a 9 x 13 glass baking dish, add the kidney beans and green beans, and add 2 tbsp. of water. Lay the mushrooms on top, drizzle a little olive oil and add salt and pepper to taste.
Bake 15 minutes, stir well to let the liquid absorb better with the mushrooms, and bake an additional 10-15 minutes. Chop the fresh basil leaves and add to mix with walnuts. Lightly toss and enjoy.