The other day I happened to add a little goat cheese to some sautéed mushrooms and when the cheese melted in I was pleasantly surprised by the creamy mushroom taste. I took this premise and added in some just blanched green beans, placed it in the oven and discovered a new favorite vegetable side.
Green Bean and Goat Cheese Casserole
Servings
4 Servings
Ingredients
- 1 pound green beans
- 1 8-ounce container sliced crimini mushrooms
- 4 ounces shiitake mushrooms sliced
- 1 4-ounce log of plain or herbed goat cheese
- 1/4 cup bread crumbs or fried onions optional
Instructions
- Bring a large pot of salted water to a boil. Add green beans and cook for about 1 minute until they turn bright green. Remove to a colander and rinse under cold water.
- In a large frying pan, add 1 tablespoon oil and heat over medium high. Add mushrooms and sauté until brown.
- Add in goat cheese and mix well while goat cheese is melting.
- Toss in green beans, mixing everything well and taste for seasoning.
- Tip: This dish can be eaten from the pan, literally, but if you place it in ramekins or a larger casserole you can even top with bread crumbs or even fried onions and bake for about 20 minutes at 350, you will have something very close to the original green bean casserole, but healthier and easier.
Yay, enjoy 🙂
That is too bad, I am not sure what else would work like goat cheese, maybe you can try Mascarpone, do they have that?
I’d love to try it but don’t think we can purchase goat cheese in London. Any substitution ideas for me please?
We’re always looking for new green bean recipes and this sounds perfect. We’re going to have fish for dinner tomorrow night, guess what the veggie side with be?