This tasty pan of roasted garlicky lemony mushrooms and green beans is so easy to put together! A simple process with easy to find ingredients, you will love it as a side dish, or you can build the recipe into a full sheet pan meal / tray bake style dinner!
Let’s make an easy one pan side dish!
This is a simple side dish that will get you appreciating your green beans a little more, if you need any persuasion. I recently re-did the photos for my Spaghetti Genovese recipe and asked myself why, if I aspire to create a hub of vegetarian recipes, am I not eating more green beans? They were good in that recipe, but like all veg, they were even better roasted.
In this dish we roast the green beans alongside some mushrooms, which makes this side dish really bulky, filling and varied in texture. We add lemon so those juices (combined with the mushroom juices) are adding a ton of flavor. It is delightful.
Grab your favorite 9×13 casserole dish and let’s do this.
Ingredients & Variations
This is a really simple dish with simple ingredients; it’s not too rigid, and it’s easy to play around with and do your own thing.
- What type of mushrooms? I’ve tried this with both portobello and chestnut mushrooms and it works well either way. Cook times might vary if you experiment with other varieties such as oyster or shiitake mushrooms, but anything should work here.
- Other herb ideas. I’ve used dried oregano here, but feel free to experiment! I love the idea of adding a little mint, or swapping in zaatar.
- Feta cheese could be swapped for goat cheese or anything crumbly. It doesn’t even need to be crumbly – you could go in another direction and serve this with whipped feta if you were inclined.
- No lemon? No worries. Drizzle some balsamic vinegar over the mushrooms and green beans before roasting.
Turn this into a Sheet Pan Dinner or Traybake
A couple of ways to bulk this out into a complete meal:
- Add a can of chickpeas to the pan along with the mushrooms and green beans (you’ll want to add more lemon and herbs, and the cook time might be longer), and serve with soft boiled eggs on top.
- Leave out the feta but add slices of fried halloumi cheese on top, and a dollop of hummus on the side.
More ways to make delicious veggies in the oven
Roasted Mushrooms & Green Beans with Feta
Ingredients
- 9 oz (250 g) mushrooms (chestnut or portobello) , sliced
- 7 oz (200 g) green beans, trimmed
- ¼ cup (60 ml) olive oil
- 2 tsp dried oregano
- 3 cloves garlic, crushed
- 1 lemon, halved
- 1 tsp lemon zest
- ¼ cup (40 g) feta cheese, crumbled
- fresh parsley, optional garnish
Instructions
- Preheat the oven to 200C / 400F.
- Place the mushrooms, green beans, garlic and oregano in a large bowl and drizzle with the olive oil, tossing to ensure everything is well coated.
- Scatter the mushrooms and green beans into a baking dish (I use a 9×13 glass dish). Cut half of your lemon into slices or wedges (setting aside the other half for later) and arrange the slices in the pan.
- Place in the oven for 30 minutes, until the mushrooms and green beans are reduced in size and well browned. Cook time may be shorter if your pan is larger. About halfway through the cook time you can take them out and flip things around to stop anything sticking to the pan.
- Remove from the oven and immediately add the lemon zest. Mix through the pan and squeeze a little lemon juice over the top – just a few squeezes will do nicely.
- Add the feta cheese crumbles and parsley (if using) to the top and serve. (You can transfer the mushrooms and green beans to a serving dish before adding the feta and parsley, but you don't have to. You can just use a spatula to create a pile of them in the roasting pan before adding the toppings.)
