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Green Beans and Portobello Mushrooms


The meaty portobellos' rich flavor provide a contrast to the al dente green beans.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • 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


  1. 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.

  2. 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.

Reviews Add a comment

  • Chinchy
    8 MAR, 2013
    I loved it. I put some red and yellow peppers to give more color to the dish. It is easy to take it for a light lunch at work. Thank you very much
  • mmsrjs
    23 MAR, 2008
    This is delicious! Love the mushrooms with the green beans. However neighter my husband or myself cook with salt or pepper. or very little. At our table you would find the pepper mill at my side and the salt shaker at his side and that makes us both happy. thanks for the recipe Martha