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Portobello & Green Bean Saute

I think the key to tasty veggies is simplicity: everyday ingredients combined to be fantastic. The bouillon has enough salt for most people, so taste before adding more. If portobello mushrooms are not available, white button mushrooms work well.—Elaine Shoemaker, Sedgewickville, Missouri
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings

Ingredients

  • 1 pound fresh green beans, trimmed and halved
  • 1 pound baby portobello mushrooms, quartered
  • 1 medium onion, finely chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1 teaspoon chicken bouillon granules
  • 4 plum tomatoes, peeled and chopped
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley

Directions

  • Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender.
  • Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 77 calories, 5g fat (3g saturated fat), 12mg cholesterol, 123mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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