Name: Roasted Green Beans with Mushrooms, Balsamic and Parmesan



Yield: 4-6 servings

Comments: 1/28/2012 - Gail says "Keep this recipe". I used leftover Monterey jack and green onion mix from the "llapingachos" preparation.
4/19/2012 - I used grated parmesan cheese. It was good again.
12/22/2014 - I used a lot of green beans so that there was more than one layer on the pan. They turned out fine anyway.
12/20/2015 - Again, the amount of beans and mushrooms overfilled the cookie sheet. Roasted 35 minutes, they were good.
12/25/2016 - Cooked for 40 minutes at 350ºF while also heating a ham in the oven. The beans were cooked but, perhaps, not as crisp as when cooked at 450º.
11/21/2017 - I used 1/4 teaspoon each of salt substitute and black pepper. The beans were fairly crisp after 25 minutes.
12/4/2017 - I used 1/2 teaspoon each of salt substitute and black pepper. The result was a little spicy. I also set the oven at 475ºF, but the vegetables were not very crisp.
5/7/2018 - A teaspoon of salt substitute was too salty.
12/29/2018 - I used 12 oz of green beans and roasted them at 500ºF for about 17 minutes.
5/13/2023 - I roasted the vegetables at 450ºF for about 20 minutes. I did not use any salt or pepper.


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