Green Beans with Mushrooms Diabetic
Elevate your side dish game with this vibrant and diabetes-friendly recipe for Green Beans with Mushrooms! Crisp-tender green beans are perfectly blanched to retain their bright color and nutrients, then tossed in a savory medley of sautéed garlic and earthy baby bella mushrooms. A splash of low-sodium vegetable broth infuses the dish with flavor, while a hint of fresh lemon juice adds a touch of brightness. Prepared with heart-healthy olive oil and garnished with fresh parsley, this quick and easy dish is perfect for a wholesome weeknight dinner or a special occasion. With just 10 minutes of prep and minimal ingredients, this low-carb, low-sodium recipe is a delicious way to bring nutrient-rich vegetables to your table without compromising on taste.
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Recipe Information
Ingredients
- 450 grams fresh green beans, trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 200 grams baby bella (or cremini) mushrooms, sliced
- 1 cup low-sodium vegetable broth
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a boil and add a generous pinch of salt.
Add the green beans to the boiling water and blanch them for 2-3 minutes, just until they turn bright green and slightly tender.
Immediately transfer the blanched green beans to a bowl of ice water to stop the cooking process. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds or until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they are soft and have released their moisture.
Pour in the vegetable broth and bring to a gentle simmer.
Add the blanched green beans to the skillet and toss to coat them in the broth and mushroom mixture. Cook for an additional 3-4 minutes or until the green beans are tender but still crisp.
Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste if needed.
Transfer the green beans and mushrooms to a serving dish and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.4 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
