Portobello

Erik's mom is a vegetarian. Sometimes, it's a culinary challenge. Other times, I just fake it. For instance, on the second night of our trip, I made shish kabobs. Does not putting meat on some of the kabobs a vegetarian dinner make? Possibly not.
However, the next day, I made pasta salad from a real Vegetarian Magazine Recipe. Blanched broccoli, cauliflower, zucchini, yellow squash, carrots and red bells tossed with a lemon vinaigrette and topped with thin, thin slices of ricotta salata and Parmesan. Real veg. And then the next night, I adapted the over-fried chicken recipe for a portobello.
I doused the portobello in a bit of water and then flip-flopped it in cornstarch flavored with cayenne, garlic powder and celery salt (I'm developing a celery salt problem). Shake off extra cornstarch, dip in beaten eggs. Then, carefully dip in bread crumbs (not panko. Could not find panko bread crumbs in Loa).
Bake at 450 degrees for 35 minutes.
I did the same thing to chicken thighs but the mushroom was even more glorious.
To accompany the portobello, mashed potatoes.
And then, I attempted to make the green beans ala the Tinderbox.
I did it wrong. Tossed the blanched beans in miso and then in blue cheese. If I recall, the blue cheese was supposed to be a fondue and you'd dip them into the fondue like fries to ketchup. I suppose I'll have to return to the Tinderbox to try to perfect the recipe. Woe is I.
Everyone else loved the green beans. Even Rick who says he hasn't had a green bean in 40 years. Yay.