Portabello And Green Bean Casserole

• Fresh Green Beans, trimmed and cut in half
• 3 large Portobello caps, gills removed
• Olive oil
• 1 red onion, thinly sliced
• 2 oz butter
• 1 cup toasted pecan pieces
• 1/3 cup bread crumbs
• 2 cups port
• 3 oz gorgonzola

1. 1. Cook beans in boiling salted water. When they are tender, plunge into ice water until cold. Remove from ice water.
2. 2. Oil mushroom caps and roast in a preheated 350 degree oven, 4 mins on each side until they are tender.
3. 3. Saute red onion in butter until they are very soft and tender.
4. 4. Over high heat, boil and reduce port to thick. Remove from heat and reserve.
5. 5. Layer an 8x8 in pan with breadcrumbs.
6. 6. Slice roasted mushroom caps on a bias and layer on top of bread crumbs.
7. 7. Drizzle port reduction over mushrooms
8. 8. Heat green beans in microwave until hot. Mix with green with caramelized onions and season with salt and pepper.
9. 9. Place beans and onions on top of mushrooms.
10. 10. Sprinkle with toasted pecans and gorgonzola
11. 11. Bake at 350 for 15 minutes or until hot.

green beans, portobello caps, olive oil, red onion, butter, bread crumbs, port, gorgonzola

Taken from www.epicurious.com/recipes/member/views/portabello-and-green-bean-casserole-50060334 (may not work)