Lighter Green Bean And Portobello Mushroom Casserole Recipes

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GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE



Green Bean and Portobello Mushroom Casserole image

We got burned out on the traditional recipe. A serious update of the old green bean casserole resulted. It's spicier, not runny, and has an unusual mix of textures. My family loves it! I think yours will too. Can't wait to know what you think.

Provided by 00003718

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 50m

Yield 10

Number Of Ingredients 11

4 slices bacon
¼ cup olive oil
1 pound baby portobello mushrooms, sliced
½ medium onion, chopped
3 cloves garlic, finely chopped
½ cup slivered almonds
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
¾ teaspoon seasoned salt with no MSG
⅓ teaspoon white pepper
2 (15.5 ounce) cans French cut green beans, drained
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
  • Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 10.3 g, Cholesterol 23.3 mg, Fat 19.3 g, Fiber 2.6 g, Protein 8.5 g, SaturatedFat 5.9 g, Sodium 656 mg, Sugar 3.7 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.

PORTOBELLO & GREEN BEAN SAUTE



Portobello & Green Bean Saute image

I think the key to tasty veggies is simplicity: everyday ingredients combined to be fantastic. The bouillon has enough salt for most people, so taste before adding more. If portobello mushrooms are not available, white button mushrooms work well.-Elaine Shoemaker, Sedgewickville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed and halved
1 pound baby portobello mushrooms, quartered
1 medium onion, finely chopped
1/4 cup butter, cubed
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
4 plum tomatoes, peeled and chopped
1 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 123mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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.

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

GREEN BEANS WITH PORTOBELLO MUSHROOMS



GREEN BEANS WITH PORTOBELLO MUSHROOMS image

Categories     Bean

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms (about 1 pound)
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared up to 1 day ahead. Pat the green beans dry with paper towels, place in a large self-sealing plastic bag, and refrigerate.) Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick roundness. Using a teaspoon, scrape out the dark brown gills from the underside of each mushroom cap and cut the caps into 1/4-inch-thick strips. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the bacon and cook over medium heat, turning occasionally, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely chop and set aside. (The bacon can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, cover, and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately.

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