4 large Portabello mushrooms (5 to 6 ounces each) 
3 Tbl toasted sesame oil
sea salt and freshly ground black pepper
Orange-Scented Edamame Confetti 
1 large  orange 
1 Tbl orange marmalade 
1 Tbl rice wine vinegar
1 tsp  toasted sesame oil
1 Tbl sesame seeds, lightly toasted
½ tsp crushed red pepper flakes
¾ cupshelled edamame, fresh or frozen
¾ cupcorn kernels fresh or frozen
¼ cup red bell pepper, finely chopped
¼ cup green onion, thinly sliced
Crisp salad greens  

loving preparation
1. Preheat oven to 400 degrees.  Carefully remove the stems from the mushrooms and discard stems.  Clean the mushroom caps with a damp paper towel and brush lightly with 1 tablespoon sesame oil.  Set them gills facing up on a rimmed baking sheet and sprinkle lightly with salt and pepper.  Cook in the preheated oven for 10 minutes then turn over and continue cooking until tender when pierced in the center with a knife, about 10 additional minutes.  Remove the mushrooms to a plate gills facing up and allow to cool.
 
2. While mushrooms are roasting prepare filling.  Grate the zest from the orange (reserve remainder of orange for later use) avoiding the white pith underneath.  Remove any residual pith from the orange; reserve both.
 
3. Whisk together the marmalade vinegar 1 teaspoon sesame oil sesame seeds and pepper flakes; reserve.  Place edamame and corn into a medium saucepan; add water to cover and bring to a boil over medium high heat.  Reduce heat and let cook for 5 minutes then drain well.  Rinse with cold water and drain again then place into a mixing bowl with bell pepper and green onions; add the marmalade mixture blending well then taste and season with salt and pepper as and if desired. 
 
4. When mushrooms have cooled place each in the center of a salad plate lined with crisp greens; mound about ½ cup vegetable mixture in the center of each mushroom cap and sprinkle evenly with reserved orange zest.  Cut orange into decorative slices and place attractively on the salad greens. 

variation
~Other beans could be substituted for the edamame if preferred.

Janice’s comments 
Wonderful for all four seasons - filling but light and healthy with a bit of a kick from the pepper flakes and lots of texture from the vegetables.

Not all mushroom stuffing has to be heavy!  The light slightly Asian-influenced filling is a great complement to the earthy richness of the roasted portabello mushrooms.  The subtle sesame flavor melds with the freshness of orange and the crunchy vegetables combine to create a colorful and tasty meal that comes together quickly and has great nutrition as well as eye appeal.