panko parmesan topped green beans and mushrooms
A delicious green bean and fresh mushroom dish. The Parmesan Panko topping really adds a great flavor and texture to the dish. It makes a great side to any meat.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound fresh organic green beans, small French-style
- 1 pound baby bella mushrooms, sliced
- 2 cloves garlic, minced (or more to taste)
- 1 medium onion, thinly sliced
- 2 tablespoons worchestershire sauce
- salt & freshly ground pepper, to taste
- 1/2 - 3/4 cups grated Parmesan cheese
- 2 tablespoons olive oil or avocado oil
- TOPPING
- 1/2 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried mustard
- salt and pepper, to taste
- 3 tablespoons unsalted butter, melted
How To Make panko parmesan topped green beans and mushrooms
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Step 1Preheat the oven to 350 degrees F. Over medium heat, saute the onion and garlic until the onions are translucent (2-3 minutes approx). Add sliced mushrooms to the pan, adding Worcestershire sauce, salt, and pepper. Cook until mushrooms have softened and moisture has evaporated.
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Step 2Meanwhile, boil green beans in salted water for 6-7 minutes, drain well, and add to the mushroom mixture. Sprinkle with Parmesan cheese, toss well, and remove the pan from the heat.
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Step 3Combine topping ingredients and drizzle with the butter. Mix well with a fork.
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Step 4Grease a baking dish and add the green bean/mushroom mixture. Sprinkle topping over the top and bake for approximately 25-30 minutes or until topping is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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