French-Style Stuffed Portobellos With Green Beans
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Butter (divided)1 tbsp
Vegetable Oil1 small
Shallot (minced)2 cloves
Garlic (minced)1 cup
Sauvignon BlancDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Heat 1 tablespoon butter and oil in an oven-proof skillet over medium heat until butter is melted
3
Add shallot and garlic; cook and stir until shallot is wilted, about 5 minutes
4
Place mushrooms, gill side up, into the skillet
5
Cook, flipping once, until liquid is absorbed, 2 to 3 minutes per side
6
Return mushrooms to gill side up
7
Arrange green beans around the mushrooms
8
Pour in wine; simmer until absorbed, 5 to 10 minutes
9
Reduce heat to low; cover
10
Cook until mushrooms release their juices and green beans are tender, about 10 minutes
11
Top mushrooms with ham slices; sprinkle evenly with Gruyère cheese
12
Add remaining 1 tablespoon butter to the green beans
13
Bake in the preheated oven until cheese is melted and bubbly, about 5 minutes