I’m not a mushroom fan so you’ll have to take my husbands word for it that the mushrooms were good. The green beans were awesome and super easy to make. Of course the girls weren’t impressed because there was “green stuff on their plate”. But I’d still make this again and make them eat their obligatory ONE green bean.
8 oz sliced mushrooms
1 lb fresh green beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese
Preheat oven to 450 degrees.
Wash mushrooms and let dry.
While mushrooms are drying, trim ends off of green beans.
Put cut beans and mushrooms into a Ziploc bag.
Whisk together olive oil and balsamic vinegar and pour into bag.
Shake bag so all the beans and mushrooms are lightly coated with the mixture.
Arrange on large baking sheet.
Spread out well so beans and mushrooms are not crowded.
Roast 20 minutes or until beans are tender, mushrooms are cooked, and all liquid on the pan has evaporated.
Season to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan.
6 servings
53 calories
4g fat
1.4g fiber
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