Roasted Mushrooms & Green Beans with Feta
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!
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 9x13 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.)
Calories: 181kcal, Carbohydrates: 8g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 8mg, Sodium: 117mg, Potassium: 373mg, Fiber: 3g, Sugar: 3g, Vitamin A: 400IU, Vitamin C: 10mg, Calcium: 88mg, Iron: 1mg