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This green bean and mushroom recipe features tender, fresh green beans, mushrooms sautéed in butter, and a topping of crisp panko crumbs and Parmesan cheese. It’s a winning side dish that’s as satisfying as it is easy to make.
Green beans and mushrooms are a great combination, but putting them together in a dish doesn’t always need to involve soup concentrate and canned fried onions. This recipe is a light, flavorful, fresh take on the classic green bean casserole that offers the rich umami quality that makes the combination so craveable. It’s a cinch to make in advance, too.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
FRESH GREEN BEANS: Fresh green beans are a must for this dish. When shopping, look for beans with a bright green color that snap easily when bent and have no sign of wrinkling or wilting on the ends. Store them, unwashed, in your refrigerator’s crisper for up to 5 days.
ONION AND GARLIC: These aromatics, sautéed in olive oil, flavor the green beans as they simmer in broth.
CHICKEN BROTH: Simmering the fresh green beans in chicken broth adds a lot of flavor to the finished dish. We always recommend using the low-sodium variety as it leaves you in better control of seasoning.
BUTTON MUSHROOMS: You can use either white button mushrooms or cremini in this dish.
PANKO AND PARMESAN: Combined with melted butter, panko crumbs and grated Parmesan cheese make a crispy topping for the green beans that adds both flavor and texture.
Prep Overview
How To Make Green Beans and Mushrooms With Crispy Crumb Topping
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by preheating the oven. Then, cook the green beans in a skillet with olive oil, onion, and garlic until they’re tender and the broth has mostly evaporated. While that’s simmering, sauté mushrooms in a separate pan with butter until they’re browned and their liquid has cooked off.
Once both components are ready, combine them in a greased casserole dish. For the topping, melt the remaining butter, mix it with panko and Parmesan, and sprinkle it over the beans and mushrooms.
Bake just until the topping is golden, and finish with a squeeze of lemon juice if you’d like a fresh touch.
More Ways To Cook Fresh Green Beans
This casserole is just one way to enjoy the versatility of green beans. For other flavorful options, try Southern-Style Green Beans, slow-cooked with onion and smoky bacon; Roasted Green Beans with Walnuts, which bring out their natural sweetness in the oven; or Green Beans and Tomatoes Oreganata, a savory dish with classic Italian-style seasoning.
Green Beans and Mushrooms With Crispy Crumb Topping
Ingredients
- 2 lbs fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper
- 12 ounces fresh mushrooms, cleaned and sliced
- 2/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh lemon juice
Instructions
- Preheat the oven to 350°F.
- In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Add the onion and cook until softened, 2 minutes. Add the garlic and cook for an additional minute, just until fragrant. Do not brown.
- Add the beans, season with salt and pepper and toss to coat with the oil. Reduce the heat to medium-low, add the broth and cover. Simmer until the liquid has evaporated and the beans are tender, 15 to 20 minutes. Taste and adjust the seasoning as needed.
- While the beans simmer, heat 2 tablespoons of the butter over medium heat in a separate pan. Add the mushrooms, season with salt and pepper, and sauté until the liquid they give off has evaporated and they are nicely browned, 8 to 10 minutes. Remove from the heat and set aside.
- Spray an oblong casserole dish (1-1/2 to 2 quart) with nonstick spray. Once the beans are tender, combine them with the mushrooms and layer them in the prepared pan.
- Melt the remaining butter over low heat and remove from the stove. Add the panko crumbs and Parmesan cheese. Toss to combine with the melted butter, then scatter the mixture over the top of the beans and mushrooms.
- Bake just until the crumbs are toasted, about 6 to 8 minutes (watch carefully). If desired, squeeze a little fresh lemon juice over the top just before serving.
Notes
MAKE AHEAD INSTRUCTIONS
This dish can be made up to 2 days in advance. Assemble the casserole, allow it to cool completely (this minimizes moisture build-up), and cover tightly with foil. To reheat, remove it from the refrigerator about 30 minutes in advance to remove the chill, then bake covered for 20 minutes at 350°F. Uncover and bake for another 5 to 10 minutes to crisp and brown the topping.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! If this is your personal recipe that you have the rights to, we’d love to share your picture and link to the recipe here on your website! Let us know what you think!
Thanks, and Happy Almost Thanksgiving!
Ashley DiFranza and The Twin Pines Landscaping Team
Hi Ashley – That would be fine. Thanks so much for including us!