Garlic Green Beans and Portobellos with Parmesan

• Produce

  • 4 Garlic cloves
  • 3 cups Green beans, fresh
  • 4 Portobello mushrooms

• Baking & Spices

  • 1 Kosher salt & freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil

• Other

  • 1/4 cup (or more finely grated parmagiano reggiano

Found on thewickednoodle.com

Description

Ingredients

• 2 tablespoons canola or vegetable oil (can also use ghee)
• 4 portobello mushrooms, gills removed and thickly sliced
• 3-4 cups fresh green beans, snapped
• 4-5 garlic cloves, minced
• 1/4 cup (or more) finely grated Parmagiano Reggiano
• kosher salt & freshly ground black pepper, to taste

Directions

• Bring a large pot of water to a boil. Add beans and cook for two minutes. Drain and set aside.
• Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and its evaporated, then allow to continue to brown).
• Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
• Place on serving plate and grate cheese over the top.