Johanneck Family Recipes

Roasted Green Beans and Mushrooms

6 servings


20 minutes

active time

50 minutes

total time


8 oz. mushrooms

1 lb. fresh green beans, preferably thin French style beans

1 1/2 T olive oil

1 T balsamic vinegar

salt and fresh ground black pepper to taste

2 T finely grated parmesan cheese


Preheat oven to 450F/230C. Lightly spray a large baking sheet with non-stick spray.

Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.)

Cut mushrooms into slices 1/2 inch thick when they are dry.

While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.)

Put cut beans and mushrooms into a Ziploc bag or plastic bowl.

Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture.

Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.

Roast 20-30 minutes, starting to check for doneness after 20 minutes.

Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.


Serving Size




Total Fat

4.2 g

Saturated Fat

1 g

Unsaturated Fat

3.1 g

Trans Fat

0 g


1 mg


113 mg

Total Carbohydrate

8.2 g

Dietary Fiber

3 g

Total Sugars

3.8 g


2.7 g

6 servings


20 minutes

active time

50 minutes

total time
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