Do friends and family ignore your healthy veggie side dishes and refuse to be seen with anything green? This Sauteed Green Beans and Mushrooms recipe will put an end to unhealthy habits and change the way your guests feel about vegetables!
The recipe calls for fresh veggies, a splash of lemon juice, garlic, and some salt and pepper to taste. The green beans are boiled and sautéed with fellow vegetables until tender and chewy. The soft, succulent onions add a hint of sweetness and pair wonderfully with the earthy mushrooms. This dish provides a variety of vitamins, minerals, healthy fiber, and antioxidants. It’s a snap to whip up, and a delicious side that won’t go uneaten.
Yields: 4 servings | Serving Size: 1 cup | Calories: 101 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 31mg | Carbohydrates: 15g | Fiber: 4g | Sugar: 6g | Protein: 4g | SmartPoints (Freestyle): 2
- 1 pound green beans, stem-ends trimmed and halved
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 pint baby bella (cremini) mushrooms, cleaned, only very bottom of stem removed
- 1/2 cup onions, sliced into small strips or diced
- 1 cup carrots, sliced fairly thin and halved
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher or sea salt (not included in salted water)
- 1/4 teaspoon black pepper
- Place a covered pot with salted water over high heat until it reaches a boil. Add green beans and boil uncovered for about 5 to 7 minutes, until beans are bright green and tender. How to test for doneness: Green beans should be tender and chew easily, but still snap easily in half. Drain and set aside.
- Place a large sauté pan/skillet with olive oil over medium heat. Add onions and carrots. Cook for 4 to 5 minutes until onions are softened and translucent. Add mushrooms and cook for an additional 4 to 5 minutes until mushrooms have browned, and the water is released and evaporated from the vegetable. Add green beans, salt and pepper, and cook through until hot, stirring frequently.
- Add garlic and cook for an additional 30 seconds, until golden and fragrant. Remove from the heat and add the lemon juice, tossing to coat all of the beans.
- Serve and enjoy!
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