Tomato Mushroom Green Beans
Bright, vibrant, and bursting with flavor, this Tomato Mushroom Green Beans recipe is an easy vegetarian delight that comes together in just 25 minutes! Featuring tender green beans, earthy mushrooms, and juicy cherry tomatoes, this dish is enhanced with aromatic garlic, fragrant dried oregano, and a splash of hearty vegetable broth that ties everything together. Perfect as a nutritious side dish or served over rice or quinoa for a wholesome main course, this recipe delivers a harmonious balance of textures and flavors. With a touch of fresh parsley for garnish and a drizzle of olive oil to elevate the dish, it’s a healthy, delicious addition to your weeknight meal rotation. Whether you're searching for a vegan-friendly option or a quick and colorful vegetable medley, this dish has you covered!
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Recipe Information
Ingredients
- 300 grams green beans
- 200 grams mushrooms
- 250 grams cherry tomatoes
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 60 ml vegetable broth
- 2 tablespoons fresh parsley
Instructions
Trim the stems off the green beans and rinse them under cold water. Pat them dry with a clean towel.
Clean the mushrooms with a damp paper towel and slice them into thick slices.
Wash the cherry tomatoes and slice them in half.
Peel and finely mince the garlic cloves.
Heat olive oil in a large skillet or wok over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
Add the green beans to the skillet and stir-fry for 3-4 minutes until they start to soften.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the cherry tomatoes, dried oregano, salt, and black pepper. Cook for 2-3 minutes, allowing the tomatoes to soften and release their juices.
Pour in the vegetable broth and stir to combine. Let the mixture simmer for 3-4 minutes until the liquid reduces slightly and the vegetables are tender but still vibrant.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley.
Serve warm as a side dish or over rice or quinoa for a complete meal.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2370 mg | 50% | |
*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.
