Green beans and baby portobello mushrooms are roasted in a soy sauce-balsamic vinegar mixture, then topped with carmelized onions and herbed cream cheese for a gourmet version of the classic holiday dish.

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Recipe Summary

cook:
1 hr
prep:
30 mins
total:
1 hr 30 mins
Servings:
10
Yield:
n/a
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees Fahrenheit. In a large skillet, heat 2 Tbsp. oil. Cook onions, covered, in hot oil over medium-low heat for 13-15 minutes, or til tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3-5 minutes or until onions are golden and carmelized. Set aside.

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  • In a large saucepan, cook green beans, covered, in a small amount of boiling water for 3 minutes; drain. In a 3-qt. baking dish, combine green beans and sliced mushrooms. Combine olive oil, balsamic vinegar, and soy sauce; pour over vegetables, tossing to coat. Roast 15-20 minutes in preheated oven.

  • Meanwhile, in a mixing bowl beat together cheese and milk on medium speed until blended. Spoon cheese in lengthwise mounds along center of baking dish. Top with carmelized onions and return to oven; heat 5-8 minutes until heated through.

  • Top with fresh ground pepper and serve immediately. NOTE: This makes a beautiful presentation, but after showing off for company, mix it together-- the flavors are much more vivid when blended, even if the dish looks better unmixed.

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