Portabella Parmesan with Citrus Artichoke Green Beans

Blogging is a bit tough right now as I am caught waist deep in a food coma. Tonight’s meal was magnificent. The best part is it was made with ease and minimal ingredients. I found a good baked mushroom recipe here and found the recipe for the green beans on this blog. I omitted and added a few odds and ends with both recipes. Cheers!

Citrus Artichoke Green Beans

  • 1 lb green beans
  • a clove of garlic
  • 2/3 c artichoke
  • oil
  • white onion, chopped
  • lemon juice
  • Mrs. Dash’s lemon seasoning

Boil some water and add the green beans. Cook for a few minutes, drain and dip beans in an ice water bath. Next, saute the onion and garlic in some oil. When the onions become soft and translucent, add the lemon juice and artichoke. After a few minutes, toss in the green beans. Sprinkle some lemon season and salt and pepper to taste. Heat through for a few more minutes and serve.

Easy Portabella Parmesan

  • 4 bella caps
  • 1 1/2 c pasta sauce
  • dried basil
  • cheese of your choice (I used Daiya mozzarella for myself and dairy cheese for my guests)

Remove stems. Broil caps gills down for 5 minutes and gills up for 5 minutes. Drain any juice that seeped out. Then pour a cup or so on the bottom of the pan along with a spoonful of sauce over the gills.

Sprinkle with dried basil. Top with cheese(s) of your choice.

Bake at 400 F for around 10 minutes, or until the cheese browns.


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