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Portobello & Green Bean Saute

I think the key to tasty veggies is simplicity: everyday ingredients combined to be fantastic. The bouillon has enough salt for most people, so taste before adding more. If portobello mushrooms are not available, white button mushrooms work well.—Elaine Shoemaker, Sedgewickville, Missouri
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 1 pound fresh green beans, trimmed and halved
  • 1 pound baby portobello mushrooms, quartered
  • 1 medium onion, finely chopped
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1 teaspoon chicken bouillon granules
  • 4 plum tomatoes, peeled and chopped
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley


  • Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender.
  • Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 77 calories, 5g fat (3g saturated fat), 12mg cholesterol, 123mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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  • LibbiPeach
    May 6, 2013

    No comment left

  • embundy
    Dec 30, 2012

    I made this as a side dish for Christmas dinner. Everyone loved it and asked for the recipe. The flavors of all the ingredients go so well together, but are still distinct enough to savor individually. The ratio of the other vegetables to the green beans was a bit overwhelming, though, so I will cut the quantity of the onions, mushrooms and tomatoes by half the next time I make it. And there will be a next time!