We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.
Ingredients
- 1 pound haricots verts (French green beans)
- 2 (1-oz.) slices whole-wheat bread
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons olive oil, divided
- 1/2 teaspoon chopped fresh garlic
- 1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided
- 1/2 cup chopped yellow onion
- 4 ounces white mushrooms, sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons dry sherry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Nutrition Information
- calories 124
- fat 7.1 g
- satfat 1.6 g
- monofat 4.2 g
- polyfat 1 g
- protein 6 g
- carbohydrate 11 g
- fiber 2 g
- cholesterol 4 mg
- iron 1 mg
- sodium 241 mg
- calcium 90 mg
- sugars 4 g
- Est. Added Sugars 0 g
How to Make It
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Preheat broiler to high.
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Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
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Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
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Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
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