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.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!