Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

Based on 11 ratings
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Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

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

Ingredients

2Servings
⅛ kg
green bean
⅛ kg
button mushroom
1⅓ tbsp
olive oil
1 slices
bread
16⅔ g
Parmesan cheese (grated)
5 g
parsley
5 g
tarragon
⅛
lemon
11⅔ g
unsalted butter
salt
pepper
tarragon (for garnish)
MetricImperial

Utensils

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

Nutrition per serving

Cal257
Fat19 g
Protein10 g
Carb13 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.
    • ⅛ kg green bean
    • ⅛ kg button mushroom
    • 1⅓ 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.
    • 1 slices bread
    • ⅛ lemon
    • 5 g parsley
    • 5 g tarragon
    • 16⅔ 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!
    • 11⅔ 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!

  • Enjoy your meal!

    Roasted green beans and mushrooms with herbed Parmesan breadcrumbs

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