Fresh green beans, portobello mushrooms, prosciutto and parmesan cheese topped with a lemon zest...the best combination for a delicious vegetable dish, perfect for your holiday table, or just any day.
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Ingredients
Olive oil
Green beans with ends trimmed
Garlic minced
Prosciutto sheets slivered
Salt and Pepper
Portabella mushroms
Lemon zest
Shallot
Lemon juice
Fresh parmesan cheese
Butter
Instructions
- Fill medium pot with water and bring to boil. Fill mixing bowl ¾ of the way with ice and water.
- Add beans to boiling water and cook for 2-3 minutes until the color brightens. Toss into ice bath.
- Strain and trim beans.
- Cut prosciutto into thin slivers about 1 to 1 ½ inches
- Fine dice garlic and shallot
- In a skillet on medium heat, add 1 tablespoon of olive oil. At the first sign of a lite smoke, toss in slivers of prosciutto and cook until crispy. Remove from pan
- Add shallot, cook 2-3minutes and add the garlic. Add sliced portabellas and brown the sides, add the beans and cook until tender. Lightly season with salt and pepper.
Add butter and lemon juice and mix. Sprinkle in crispy prosciutto, place in serving dish and dust with lemon zest, parmesan cheese, and serve.
Variations
If you prefer this dish dairy free, simply omit the parmesan cheese and you can still enjoy the tasty combination of beans, portobello mushrooms and prosciutto.
To make this dish vegetarian, substitute vegetarian sausage for the prosciutto.
Top Tip For Preparing The Best Green Beans
Do not skip the ice bath step for the beans. The ice will give your beans a bright color and keep your beans crunchy. No one wants soggy green beans.
If you make this dish, tag us @foodiechefteam on Instagram and Pinterest
What To Serve With Green Beans With Prosciutto and Portobello Mushrooms
This green bean side dish pairs well with any many course, or as one of many side dishes in a vegetarian meal plan. You can serve these green beans with:
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