July 12, 2008


4 tbsp oil
1 large onion,chopped
3 portobello mushroom caps
1 tbsp garlic,minced
1 pound spinach,chopped
1 can white beans,rinsed
1/2 cup vegetable stock
1/2 cup breadcrumbs
1/2 cup milk
1/2 teaspoon black pepper
salt,to taste
1/4 cup Parmesan cheese


1.Heat 2 tbsp oil in a skillet.Cook onions till golden brown.Add salt and garlic and continue cooking for 20-30 seconds.
2.Add spinach and cook with the lid closed for 8-9 minutes.Then add beans,broth and pepper.Cook until everything is done.Turn off the heat and add some parmesan cheese.
3.Meanwhile place milk in a small bowl and breadcrumbs in another bowl.Dip each mushroom in milk and coat it with the breadcrumbs.
4.Heat 2 tbsp oil in a pan and cook the mushrooms on both the sides.Pressdown the mushroom while cooking so that it is cooked properly.Remove from heat and cut the mushrooms lengthwise.
5.Now arrange the bean mixture in a plate and place the mushrooms on top and garnish it with parmesan cheese.

Note:Can also use the water which comes in the caned beans along with the vegetable stock for better results.

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