Roasted Green Beans With Mushrooms

Bree, Baked Bree

This twist on green bean casserole is sweet and crunchy and incredibly versatile. Add a simple vinaigrette to drizzle, add toasted almonds for crunch, or balsamic vinegar and Parmesan cheese for flavor. You can prep the beans and add them to a hot oven when you are ready for dinner. You can even prepare the shallot and mushroom and breadcrumbs ahead of time too. Simply reheat the shallots and mushroom mixture in a skillet with a Tablespoon of butter.
20 min Prep Time
15 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 15 min


  • 6 Tablespoons butter, divided
  • 3 shallots, sliced
  • 8 ounces cremini mushrooms, sliced
  • 24 ounces green beans, washed and trimmed
  • 3 Tablespoons olive oil
  • salt and pepper
  • coarse sea salt
  • 1/2 cup breadcrumbs
  • 1 garlic clove, minced


Step 1

In a medium skillet over medium heat, melt 3 Tbs. butter. Add shallots and cook until translucent, about 10 minutes. Add mushrooms and cook until golden brown, about 5 to 10 minutes. Season with salt and pepper. Set aside.

Step 2

Preheat oven to 425°. Line two baking sheets with foil. Spread the green beans out in a single layer on each pan. Drizzle with olive oil and season with salt and pepper, turn to coat. Roast for 10 minutes, then toss the green beans with a spatula. Roast for another 5 minutes.

Step 3

Heat a small skillet over medium heat, melt 3 Tbs. butter. Add breadcrumbs, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toast in the pan until golden brown.

Step 4

Place the green beans on a platter and top with shallots and mushroom mixture. Sprinkle with breadcrumbs and serve.