Wednesday, January 16, 2008

Portabello-Green Bean Bake and Twice Baked Stuffed Potato

Last night for dinner we had a portabello mushroom, green bean and onion bake. I cut up an onion and 3 large portabellos, mixed in 3 cups of frozen green beans and then made a sauce with 1 cup of veggie stock, 2 tbsp Dijon mustard, 2 tbsp olive oil and about 1/4 cup maple syrup. I then baked it for about 40 minutes at 425. It turned out pretty good. I served it with twice baked stuffed potatoes that I had made a few days ago in preparation for another meal. I just added some rice milk, sauteed onions, corn and various spices to the potato flesh, restuffed them and then baked them at 425 for about 20 minutes. Added a few "fakin bits" and served it all with a salad and presto...dinner.

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