Sautéed Green Beans and Mushrooms with Parmesan – four ingredients and SO healthy and perfect for weeknights and holidays!
A delicious vegetarian, keto and gluten-free side that’s simple, flavorful, and quick to prepare. This recipe uses just a few everyday ingredients and works great for both busy weeknights and holiday meals.
Why You’ll Love This Green Beans and Mushrooms Recipe
Bright, tender green beans paired with richly browned mushrooms and a shower of Parmigiano Reggiano make a satisfying side that complements meats, seafood, and vegetarian mains. It’s fast, healthy, and relies on simple techniques to deliver great texture and flavor.
Ingredients
- Green Beans: Fresh and snapped — use slender French green beans or regular green beans.
- Mushrooms: Portobello mushrooms are recommended, but cremini (baby bella), shiitake, or white button mushrooms also work. Remove gills if you prefer and slice thickly.
- Canola or vegetable oil: For sautéing; ghee can be used for a richer flavor.
- Garlic cloves: Minced for a fresh, savory lift.
- Parmigiano Reggiano: Finely grated for finishing.
- Kosher salt & black pepper: Freshly ground black pepper and salt to taste.
(See the printable recipe card below for exact measurements and timings.)
How to Make Green Beans and Mushrooms
Technique is the key: blanch the beans, shock them, then sauté the mushrooms until deeply browned before finishing with garlic and beans.
- Blanch: Bring a large pot of water to a boil and add the green beans. Cook for two minutes.
- Shock: Drain and rinse the beans in cold water to stop the cooking and preserve color and crispness. Set aside.
- Sauté: Heat oil in a large skillet over HIGH heat. Add the mushroom slices and cook, stirring occasionally, until well browned, about eight minutes. Cook until the mushrooms release their liquid and it evaporates, then let them brown.
- Reduce heat to medium. Add the blanched green beans and minced garlic; cook, stirring frequently, for about two minutes. Taste and season with kosher salt and freshly ground black pepper.
- Transfer to a serving plate and grate Parmigiano Reggiano over the top just before serving.
Can you use Canned or Frozen Green Beans?
Fresh green beans give the best texture and flavor, but frozen green beans are a suitable substitute — add an extra minute or two to the boiling time since they start frozen. Canned green beans generally have a softer texture and added sodium, so they’re less ideal for this preparation.
Why Blanch Before Sautéing?
Blanching followed by shocking tenderizes firm vegetables and ensures green beans stay crisp-tender with vibrant color. You can blanch beans ahead of time and keep them chilled; they’ll quickly reheat when tossed into the hot pan, so avoid overcooking—two minutes in boiling water is usually enough.
What to Serve Them With?
This side pairs well with a wide range of mains, including beef, pork, chicken, seafood, and vegetarian entrees. It adds color, contrast, and a pleasant crunch to richer or more indulgent dishes. Serve it alongside roasted meats, mashed potatoes, or a composed vegetarian plate for balance and texture.
Sauteed Green Beans and Mushrooms
8
5 minutes
12 minutes
17 minutes
Easy, healthy and fast!
Ingredients
- 2 tablespoons canola or vegetable oil (or ghee)
- 4 portobello mushrooms, gills removed and thickly sliced
- 3–4 cups fresh green beans, snapped
- 4–5 garlic cloves, minced
- ¼ cup (or more) finely grated Parmigiano Reggiano
- Kosher salt & freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add the green beans and cook for two minutes. Drain and plunge into cold water to stop cooking; drain and set aside.
- Heat oil in a large skillet over high heat. Add the mushroom slices and cook, stirring occasionally, until they release their liquid, the liquid evaporates, and the mushrooms brown, about eight minutes.
- Reduce heat to medium. Add the blanched green beans and minced garlic; cook, stirring frequently, for about two minutes. Season with kosher salt and freshly ground black pepper to taste.
- Transfer to a serving plate and grate Parmigiano Reggiano over the top before serving.
Notes
Always cook mushrooms over high heat so they release moisture, dry, and then brown for the best flavor and texture.
Nutrition Information:
Amount Per Serving:
Calories: 66
Saturated Fat: 3g
Cholesterol: 2mg
Sodium: 56mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Protein: 2g