| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
- 2 tablespoons extra-virgin olive oil
- 8 ounces baby bella mushrooms, sliced
- 1 shallot, sliced into rings
- One 5.2-ounce container garlic and herb soft cheese, such as Boursin
- 1/2 cup fried onions
Instructions
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 241 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 25 mg |
| Sodium | 488 mg |
Reviews
Outstanding recipe! I did enhance it a bit by adding a few additional seasonings for flavor and I also used regular onion since I was out of shallots which barely changes the taste IMO. I found the sauce to be a bit thick after the cheese was added so I thinned it ever so slightly with a drizzle of half&half. I’m not a fan of the traditional green bean casserole because of the fake bland taste of the soup but fresh mushrooms mixed with this cheese and a few additional seasonings makes this a hit. I really enjoyed this dish and I might even use the mushroom mix without the string beans on toast. Thanks Valerie!
Delicious! Sooo much better than the traditional version made with canned green beans and canned soup. I had never used Boursin cheese…it’s amazing! Game changer in this recipe! This recipe is a keeper for sure.
Absolutely NOT good. I’m sorry I love everything in this but it doesn’t work for me.
I made this and it is amazing!!! THX for sharing this something different and I was pleasantly surprised.this will be a go to..Keep cooking and sharing!!!! I’ve made alot of your recipes…the Chiplte burger is top notch!!!
I just made this for an 5th anniversary party for my daughter and her husband . It is delicious! My husband doesn’t like green bean casserole, I had him try it and he said I’ll eat that. Definitely a keeper!
I didn’t love this recipe. It was a bit bland. I think the flavour is dependent upon the quality of green bean but even then the Boursin garlic herb cheese is bland. It’s worth trying a bit more herbs? Or a different type of cheese… I’ll try it again with a more tasteful cheese but it was easy and is a great starting point.
Delicious! This is going to replace the hot green bean casserole I make from scratch at Thanksgiving and Christmas. I also added a little garlic to the mushroom mixture and it was fabulous!
I am totally in love with this recipe and the only thing extra I did was I added more of the fried onions and added some garlic to the mushroom mixture! Delicious!
Can’t wIt to try this recipe! Looks delicious!
Question….where can I find that lattice container? Love it!
Question….where can I find that lattice container? Love it!