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  • Penelope Elissa

    Roasted Green Beans, Mushrooms, Parmesan & Balsamic Vinegar. Definitely one of the best green bean side dishes I've had. And super easy.

  • Quinesha Brown

    Roasted Balsamic Green Beans with Mushrooms & Parmesan ~ 8 oz crimini or other mushrooms, sliced; 1 lb fresh green beans, preferably thin French style beans; 1½ TBsp olive oil; 1 TBsp balsamic vinegar; salt & pepper; 2 TBsp finely grated parmesan cheese ~ Marinate beans & mushrooms in the vinegar & oil in a zippered bag. Spread out on cookie sheet and roast 20-30 minutes at 400°. Sprinkle with salt & pepper to taste & Parmesan.

  • Morgan Gretencord

    Roasted Green Beans, Mushrooms, Parmesan & Balsamic Vinegar Can't wait to make this with Mark's fresh green beans from the garden!

  • Olivia Gandy

    Yum!! Roasted green beans with mushrooms, balsamic, and Parmesan. Marinate in ziploc bag, spread out on cookie sheet and bake at 400, then sprinkle with Parmesan. KB's Comment: I added sliced onion to the veggies & some garlic to the marinade. Used baby bella mushrooms. The combo was fabulous. Definitely must use fresh green beans. I suppose frozen during the winter would be ok.

  • Kate Hetzer

    roasted balsamic green beans w/ mushrooms: 8 oz mushrooms, sliced in ½" slices; 1 lb fresh french green beans; 1½ tbsp olive oil; 1 tbsp balsamic vinegar; salt & fresh ground black pepper to taste; 2 TBsp finely grated parmesan cheese

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