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I am throwing a Thanksgiving dinner tonight, and as mentioned two guests are vegetarian thus I have been thinking on alternatives to Aubergine Parmigiana, as well as to offer the other guests a wide variety of side dishes to be served with HIS MAJESTY the turkey I have come up with this recipe; the contrast between the ruby-red of the pomegranate seeds, the white of the Philadelphia cheese and the green beans make it, also, a perfect side dish for Christmas.

  • 450 gr (1 pound) frozen green beans (thawed)
  • 450 gr (1 pound) button mushrooms
  • 1 clove sliced garlic
  • 2 Tbsp e.v.o. oil
  • 1/2 red chili
  • 1/2 packet (2 oz) Philadelphia cheese
  • Salt and freshly ground black pepper
  • 1/2 large pomegranate (seeds only)

In a large skillet, over high heat, place oil, sliced garlic and the chili. Clean and quarter the mushrooms and add to the skillet, saute for a while, add the green beans, cover and stir the mix from time to time; cook, reducing heat to low-level, for 15 minutes.

Check that the green beans are cooked, remove from heat and let it cool. Cream the Philadelphia cheese and add it to the vegetables, season accordingly and serve with pomegranate seeds sprinkled on top.