Green Beans with Mushroom Parmesan and Mint - Post Image

Green Beans with Mushroom Parmesan and Mint

November 22, 2016

Sautéed green beans with mushrooms, GO VEGGIE parmesan, and mint will be a smash hit on your holiday table – and all year round!

When I talk to people about creating healthier versions of favorite holiday recipes, it never takes long for the conversation turns to green bean casserole.I was never a fan (as a kid, I refused to touch anything with mushrooms in it so there’s no nostalgia factor for me) but I definitely get the impression that I’m in the minority. Everyone seems to love the stuff.

These green beans might not be a dead-ringer for the traditional casserole, but they were definitely inspired by it. Green beans, mushrooms, shallots, and parmesan give them the familiar flavor profile that you’re looking for, but I ditched the cream and brightened everything up with fresh mint. I also skipped the traditional French fried onions, and used almonds to add a little crunch. As an added bonus, the almonds keep the recipe gluten free in addition to it being vegan.

These sautéed green beans only take 15 minutes to make and are cooked entirely on the stovetop, which is a welcome relief on busy holidays with crowded ovens. You can also make them ahead and reheat them in a warm oven. If you choose that option, leave the almonds off and stir them in just before serving.

Sautéed Green Beans with Mushrooms, Parmesan, and Mint

Serves 6

1 Tablespoon olive oil

8 ounces sliced crimini mushrooms

12 ounces fresh green beans, trimmed

1 shallot, minced

2 garlic cloves, minced

2 Tablespoons GO VEGGIE vegan parmesan grated topping, plus additional for serving

1/4 cup sliced almonds

1 Tablespoon chopped fresh mint

Salt and pepper, to taste

Heat the olive oil in a heavy 12-inch skillet set over medium-high heat. Add the mushrooms and cook, stirring frequently, until they deeply brown – about 5 minutes. Stir in the green beans and cook another 5 minutes.

Remove the pan from the heat and immediately stir in the shallot and garlic. When the pan stops sizzling, stir in the parmean, almonds, and mint.

Season to taste with salt and pepper.

Blog by: Healthy Delicious