Portobello And Green Bean Casserole
|Portobello mushrooms||12 Ounce, sliced (Fresh, 2 Packages, 6 Ounces Each)|
|Frozen chopped onion||1 Cup (16 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Frozen cut green beans||10 Ounce, thawed (1 Box)|
|Freshly ground pepper||To Taste|
|Grated parmesan cheese||2 Tablespoon|
1. Heat oven to 400°F. Butter a 1 1/2-quart shallow casserole dish. In a 1 2-inch nonstick skillet over medium heat, melt butter. Add mushrooms and cook, stirring, 3 minutes. Add onion and cook, stirring, 4 minutes more, until mushrooms are tender.
2. Add cream and broth and bring to boiling. Reduce heat to medium-low and simmer until liquid is reduced by half, about 5 minutes longer. Stir in green beans and season to taste with salt and pepper. Transfer to prepared dish. Sprinkle cheese on top.
3. Bake in top third of oven until bubbly and cheese is golden, 25 to 30 minutes. Let stand 5 minutes before serving.