Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Green Beans and Portobello Mushrooms 3.3 (36) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Clive Streeter Prep Time: 15 mins Total Time: 35 mins Servings: 4 The meaty portobellos' rich flavor provide a contrast to the al dente green beans. Ingredients 2 tablespoons olive oil 1 shallot, minced 8 ounces portobello mushrooms, caps cleaned, halved, and thinly sliced ¾ pound trimmed green beans Coarse salt and ground pepper Directions 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. Print