Instructions

1. Bring a gallon of water and 1 teaspoon of salt to a boil in a saucepan. Add the beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Remove the beans from the ice water after 2 minutes and place back into the colander to drain.
2. Place a medium non-stick skillet over medium-high heat. Add in 1 tablespoon of oil. When the oil starts to shimmer add the cut up mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Remove the mushrooms from the pan and set aside.
3. In the same pan add the remaining oil. Add in the garlic, shallots, nutmeg, salt, and pepper. Cook until the shallots are soft. About 3-5 minutes. Add in the cooked mushrooms. Add in the broth and simmer for one minute. Decrease the heat to medium-low. Make a slurry of the cornstarch and cream in a cup. Add to the mushroom mixture. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Add in the dill and taste for seasoning. Remove from the heat and add in the drained green beans.
4. Preheat oven to 350F. Line a rimmed baking sheet with aluminum foil. Place a cooling rack inside.
5. Lightly spray the cooling rack. Place 2-3 tablespoon of the mixture into your portabella cap mounding it up. Don’t overfill it. My caps were pretty large so adjust accordingly to the size of yours. Place the filled caps on top of the rack. If using crackers, mix together the crackers and the melted butter. Sprinkle the cracker crumbs on top of the caps (or use the onion straws). Bake for 15-20 minutes or until the mushrooms are soft but still have their shape and the cracker crumbs are golden brown.