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    You are in: Home / Recipes / Portabella, Green Bean and Almond Bonanza Recipe
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    Portabella, Green Bean and Almond Bonanza

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    hollyfrolly's Note:

    Ok, so I had these ingredients on hand and man-oh-man did this dinner turn out tasty! My 2 1/2 year old ate it up and her parents were oh so happy as well. A sure fire (EASY!) dinner to throw together. *Add some rotisserie chicken or chopped up breaded chicken breasts and your fam will swoon!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Steam green beans for about 5 minutes in a pot of boiling water with a steaming basket in place.
    2. 2
      In another pan, over medium heat, slightly toast almonds until golden brown- about 5 minutes.
    3. 3
      In a large sauté pan over medium-high heat, melt butter and oil together and place mushrooms into oil. Do not move until golden brown- this is important- they need to caramelize to be oh-so-yummy! -About 3-5 minutes.
    4. 4
      Add garlic to pan and mix mushrooms. Sauté for another 5 minutes. Be careful not to burn garlic! -Reduce heat if necessary.
    5. 5
      Add steamed green beans, garlic, soy sauce, salt, pepper and juice from 1/2 lemon.
    6. 6
      Mix well and add almonds.
    7. 7
      Season, to taste.
    8. 8
      Optional: add chopped chicken and serve in warm bowls.
    9. 9
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Portabella, Green Bean and Almond Bonanza

    Serving Size: 1 (168 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 350.1
     
    Calories from Fat 247
    70%
    Total Fat 27.4 g
    42%
    Saturated Fat 8.9 g
    44%
    Cholesterol 30.5 mg
    10%
    Sodium 155.7 mg
    6%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 9.5 g
    38%
    Sugars 5.5 g
    22%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    breaded chicken breasts

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