Best 3 Lighter Green Bean And Portobello Mushroom Casserole Recipes

Indulge in a symphony of flavors with our Lighter Green Bean and Portobello Mushroom Casserole, a delectable dish that combines the earthy notes of portobello mushrooms with the vibrant freshness of green beans. This wholesome casserole is not only a feast for the palate but also a testament to healthier eating, featuring a creamy sauce made with almond milk and a wholesome blend of grated Parmesan and panko breadcrumbs. Discover a collection of irresistible recipes within this article, including a zesty Lemon Garlic Butter Shrimp Scampi, a hearty and flavorful One-Pot Chicken Teriyaki with Vegetables, and a delightful Quinoa Stuffed Bell Peppers dish bursting with Mediterranean flavors. Embark on a culinary journey with our carefully curated selection of recipes, each promising a unique and satisfying dining experience.

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GREEN BEANS AND PORTOBELLO MUSHROOMS

Green Beans and Portobello Mushrooms image

The meaty portobellos' rich flavor provide a contrast to the al dente green beans.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushrooms, caps cleaned, halved, and thinly sliced
3/4 pound trimmed green beans
Coarse salt and ground pepper

Steps:

Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Nutrition Facts : Calories 99 g, Fat 6 g, Protein 2 g

GREEN BEAN MUSHROOM CASSEROLE

Green Bean Mushroom Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons unsalted butter
1 white onion, diced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth
1/2 cup half-and-half
Kosher salt
1 1/2 pounds green beans, trimmed and halved
Freshly ground pepper
1 white onion, halved and thinly sliced
1 cup buttermilk
2 cups all-purpose flour
Kosher salt
Vegetable oil, for frying

Steps:

Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Green Beans and Portobello Mushroom Saute image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Steps:

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Tips:

Use fresh green beans. Fresh green beans have a crisp texture and bright flavor that are perfect for this casserole.
Trim the green beans properly. To trim green beans, simply snap off the ends. You can also use a sharp knife to cut off the ends.
Cook the green beans until they are tender-crisp. You want the green beans to be cooked through but still have a little bit of bite to them.
Use a variety of mushrooms. This recipe calls for portobello mushrooms, but you can use any type of mushroom that you like. Some other good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Sauté the mushrooms until they are browned. Sautéing the mushrooms will help to bring out their flavor and give them a nice texture.
Use a creamy sauce. The creamy sauce in this recipe is made with Greek yogurt, milk, and flour. It is rich and flavorful, and it helps to hold the casserole together.
Top the casserole with breadcrumbs. The breadcrumbs add a nice crunchy texture to the casserole.
Bake the casserole until it is golden brown. This casserole should be baked for about 30 minutes, or until it is golden brown and bubbly.

Conclusion:

This lighter green bean and portobello mushroom casserole is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Give it a try today!