Garlic Green Beans with Portobellos and Parmesan – four ingredients and SO healthy and delicious!
This is a bit of a cheater recipe, if only because it starts with another of my much-requested recipes, Garlic Portobellos with Pecorino Romano. But it’s one of my personal favorites and I make it so often that I was bound to make a twist on it at some point.
It happened when I was planning my Christmas dinner last month and realized I had nothing green on the table. Prime Rib with a Garlic-Peppercorn Crust, Carrot Souffle and Loaded Mashed Potatoes were on the menu already, so I needed something not only bright and colorful but would also have a different texture and a slight bit of crunch. Fresh green beans are so delightfully crisp and balanced nicely with the rest of the menu. Tossing some in with my portobellos was a perfect choice (and turned out to be one of the most popular dishes at the dinner).
To make these Garlic Green Beans with Portobellos and Parmesan, you’ll simply need to cook the mushrooms over HIGH heat (always cook mushrooms on high!), blanch the green beans then toss it all together with garlic and parmesan. More detailed instructions are in the recipe but that’s the gist of it. The best part is that you can blanch the green beans ahead of time then toss them at room temperature into the hot pan; they’ll heat up in no time. Be sure to keep them crisp; I like to take them out of the boiling water after no more than two minutes.
[Tweet “Always cook mushrooms over HIGH heat. Allow them to release their water, evaporate then brown!”]
I love this dish so much that I’ve made it to keep on hand for a healthy lunch, too. It’s great at room temperature so you could bring it to work and not have to worry about refrigeration as long as you eat it the same day. To keep it healthier, use a tiny amount of vegetable oil instead of the ghee (you need vegetable oil because of the higher smoke point, don’t use olive oil when cooking at a high temperature). The flavors are wonderful – lots of garlic and salty parmesan! I know you’ll enjoy this as much as I do.
- 2 tablespoons canola or vegetable oil, can also use ghee
- 4 portobello mushrooms, gills removed and thickly sliced
- 3-4 cups fresh green beans, snapped
- 4-5 garlic cloves, minced
- 1/4 cup or more finely grated Parmigiano Reggiano
- kosher salt & freshly ground black pepper, to taste
- Bring a large pot of water to a boil. Add beans and cook for two minutes. Drain and set aside.
- Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and it's evaporated, then allow to continue to brown).
- Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
- Place on serving plate and grate cheese over the top.
Amount Per Serving:Calories: 66 Saturated Fat: 3g Cholesterol: 2mg Sodium: 56mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 2g