Skip Navigation LinksHome > May 2012 - Volume 6 - Issue 2 > Green Beans with Mushrooms and Onions
HEART Insight:
doi: 10.1097/01.HEARTI.0000414790.09288.78

Green Beans with Mushrooms and Onions

Free Access
Article Outline
Collapse Box

Author Information

This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4; ½ cup per serving

Figure. No caption a...
Image Tools

Crisp, vibrant green beans and earthy mushrooms were meant for each other, as you'll experience when you taste this simply flavored side dish.

Back to Top | Article Outline


8 ounces green beans, trimmed

2 teaspoons olive oil

4 ounces button mushrooms, sliced

½ cup thinly sliced onion

1 medium garlic clove, minced

⅛ teaspoon salt

2 teaspoons fresh lemon juice

Pinch of pepper

Back to Top | Article Outline


Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander.

Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked beans.

Back to Top | Article Outline

Cook's Tip

Covering the saucepan while bringing the water to a boil speeds up the process.

Back to Top | Article Outline

Nutrition Analysis

(per serving)

Calories 51

Total Fat 2.5 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.5 g

Cholesterol 0 mg

Sodium 78 mg

Carbohydrates 7 g

Fiber 2 g

Sugars 3 g

Protein 2 g

Back to Top | Article Outline

Dietary Exchanges

1 vegetable

½ fat

© 2012 American Heart Association, Inc.