Green Beans and Mushrooms With Crispy Crumb Topping
Try this delicious and easy-to-make fresh green bean and mushroom side dish featuring sautéed mushrooms, tender green beans, and a flavorful panko-Parmesan topping. It's easy to make ahead, too.
Servings: 6 to 8 servings
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
Calories: 243 | Total Fat: 15g | Cholesterol: 29mg | Sodium: 341mg | Carbohydrates: 20g | Fiber: 5g | Sugar: 7g | Protein: 8g