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Basil, tomato, portabello and green bean yumminess...

Sharon Simpson Thumann

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Here is a side dish that is a little different then the standard green bean casserole. If you are Casein Free, then just eliminate the cheese.

2 cups portabella mushrooms, diced

1 cup red onion, diced

6 cloves fresh garlic, minced

2 cups fresh tomatoes, diced

1/3 cup olive oil, butter, or butter sub (coconut oil)

1 tablespoon dried basil, or fresh can be used at the end

1 teaspoon sea salt

1/2 teaspoon freshly cracked black pepper

1 - large bag fresh whole green beans or 2# fresh/loose

In saute' pan, pour in oil. Heat to medium, and pour in the mushrooms & onions and saute' until translucent. Add in the garlic, tomatoes & spices and continue to saute' for a couple more minutes. In 13 X 9 baking dish, place cleaned green beans. Pour mushroom mixture over the beans. Top with your favorite cheese(I made a mock sour cream with coconut milk and apple cider vinegar and drizzled it over the top OR a thinned flavored mayo would work too), and bake until bubbly and green beans are al'dente. ENJOY!

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