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Portobello Mushroom Casserole

2 large onions, cut in 1/2-1"pieces
2 cups baby red potatoes, or 2 large red potatoes, cut in 1/2-1" cubes
4 cloves garlic, minced
2 cups bouillon
1 cup white wine or 1/2 cup sherry (optional)
1 tablespoon sweet paprika
pinch cayenne, or to taste
1 red or green bell pepper, cut into 1" pieces
1 pound portobello mushrooms, cut into 1" pieces
2 cups green beans (fresh or frozen) in bite-size pieces
Cooked barley or other whole grains of your choice (optional)
lemon wedges (optional)
chopped cilantro or parsley (optional)

Put the onions, potatoes, garlic, bouillon, wine, paprika and cayenne in a pot, bring to a boil and simmer, covered, 20 minutes or until the potatoes are just tender. Add the pepper and mushrooms and cook 10-15 minutes more. Add the green beans and cook until they are tender but still bright green. Serve as a side dish, or make it a whole meal by ladling it over cooked whole grains. Add lemon wedges and sprinkle with cilantro or parsley if desired.

6-8 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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