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Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Based on 8 ratings
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Devan Grimsrud

Editor at Kitchen Stories

instagram.com/devan.grimsrud/

“A little twist on the classic green bean casserole, this dish isn't as easy as tossing everything together and baking it off—but it's not too involved. The herbed Parmesan breadcrumbs are so good you could even toast any extras up in a frying pan and serve them on the side for extra sprinkling over just about anything. To reheat any leftovers, simply place them in a baking dish, cover and bake at 350°F until warmed through. Remove the cover, turn on the broiler, and add a bit of butter (and more breadcrumbs, if you have any).”

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
½ kg green bean
½ kg button mushroom
4 tbsp olive oil
3 slices bread
50 g Parmesan cheese (grated)
15 g parsley
15 g tarragon
½ lemon
35 g unsalted butter
salt
pepper
tarragon (for garnish)
Metric
Imperial

Utensils

  • oven
  • 2 baking sheets
  • cutting board
  • knife
  • fine grater
  • citrus press
  • food processor
  • baking dish (8x8 in.)

Nutrition per serving

Cal
257
Protein
10 g
Fat
19 g
Carb
13 g

  • Step 1/3

    Preheat oven to 375°F/190°C, convection. Trim green beans, if needed, and transfer to a baking sheet. Clean mushrooms, halve, then transfer to a separate baking sheet. Toss both the green beans and mushrooms with olive oil, salt, and pepper. Spread them into an even layer and transfer to the oven. Bake the mushrooms for approx. 15 min. then drain any liquid off and return to the oven for another 15 min. The green beans can bake the whole 30 min.
    • ½ kg green bean
    • ½ kg button mushroom
    • 4 tbsp olive oil
    • salt
    • pepper
    • oven
    • 2 baking sheets
    • cutting board
    • knife

    Preheat oven to 375°F/190°C, convection. Trim green beans, if needed, and transfer to a baking sheet. Clean mushrooms, halve, then transfer to a separate baking sheet. Toss both the green beans and mushrooms with olive oil, salt, and pepper. Spread them into an even layer and transfer to the oven. Bake the mushrooms for approx. 15 min. then drain any liquid off and return to the oven for another 15 min. The green beans can bake the whole 30 min.

  • Step 2/3

    Meanwhile, cut the bread into cubes. Zest the lemon and juice it. Roughly chop the parsley and tarragon leaves and add to a food processor along with the grated Parmesan cheese and soft bread cubes. Process until breadcrumbs form.
    • 3 slices bread
    • ½ lemon
    • 15 g parsley
    • 15 g tarragon
    • 50 g Parmesan cheese (grated)
    • fine grater
    • citrus press
    • food processor

    Meanwhile, cut the bread into cubes. Zest the lemon and juice it. Roughly chop the parsley and tarragon leaves and add to a food processor along with the grated Parmesan cheese and soft bread cubes. Process until breadcrumbs form.

  • Step 3/3

    Toss the roasted green beans and mushrooms together with the lemon juice and transfer to a baking dish. Top with breadcrumbs and dot the top with butter. Transfer to the oven on the highest broil until the breadcrumbs are golden, approx. 10 min. Serve with fresh tarragon and lemon zest on top. Enjoy!
    • 35 g unsalted butter
    • tarragon (for garnish)
    • baking dish (8x8 in.)

    Toss the roasted green beans and mushrooms together with the lemon juice and transfer to a baking dish. Top with breadcrumbs and dot the top with butter. Transfer to the oven on the highest broil until the breadcrumbs are golden, approx. 10 min. Serve with fresh tarragon and lemon zest on top. Enjoy!

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