Portabello And Green Bean Casserole Recipes

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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

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

LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE



Lighter Green Bean and Portobello Mushroom Casserole image

I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!

Provided by Elimenohpe

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 8

nonstick cooking spray
1 (8 ounce) package portobello mushrooms
1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
¼ cup fat-free half-and-half
2 (14.5 ounce) cans cut green beans, drained
¼ teaspoon ground black pepper, or to taste
⅛ teaspoon ground white pepper, or to taste
1 (6 ounce) can crispy fried onions, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
  • Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
  • Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
  • Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g

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

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.

GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD



Grilled Flank Steak, Portobello and Green Bean Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 1h55m

Yield 4 servings, serving size: 3 cups

Number Of Ingredients 15

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced

Steps:

  • Make marinade:
  • Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
  • Make dressing:
  • Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
  • Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
  • Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
  • To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Thiamin, Calcium, Magnesium

Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)



Green Bean-Mushroom Casserole (By Paula Deen) image

This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 garlic cloves, minced
2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)
6 cups low sodium chicken broth
2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
1/4 cup fresh grated parmesan cheese
1/2 teaspoon black pepper (or to taste)
salt (optional)
2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
1 cup grated old cheddar cheese (can use (to taste)

Steps:

  • Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
  • Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
  • Butter a 3-quart casserole dish (or a little larger).
  • Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
  • Transfer to the prepared casserole dish.
  • Bake in a preheated 350 degrees F oven for 20 minutes.
  • Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

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