- 2 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 3 portobello mushroom caps
- 1/2 pound haricots verts (French green beans), trimmed
- 1/4 cup Sauvignon blanc
- 3 slices Paris ham, or more to taste
- 1/2 cup shredded Gruyère cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 1 tablespoon butter and oil in an oven-proof skillet over medium heat until butter is melted. Add shallot and garlic; cook and stir until shallot is wilted, about 5 minutes.
- Place mushrooms, gill side up, into the skillet. Cook, flipping once, until liquid is absorbed, 2 to 3 minutes per side. Return mushrooms to gill side up.
- Arrange green beans around the mushrooms. Pour in wine; simmer until absorbed, 5 to 10 minutes. Reduce heat to low; cover. Cook until mushrooms release their juices and green beans are tender, about 10 minutes.
- Top mushrooms with ham slices; sprinkle evenly with Gruyère cheese. Add remaining 1 tablespoon butter to the green beans.
- Bake in the preheated oven until cheese is melted and bubbly, about 5 minutes.
04/07/2018
recipepes.com
French-Style Stuffed Portobellos with Green Beans, recipe
PT15M
PT1H
5
455 calories
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