Green Beans with Mushrooms and Onions

  • Serves: 4; 1/2 cup per serving


Crisp, vibrant green beans and earthy mushrooms were meant for each other, as you’ll experience when you taste this simply flavored side dish. 


8 ounces green beans, trimmed
2 teaspoons olive oil
4 ounces button mushrooms, sliced
1/2 cup thinly sliced onion
1 medium garlic clove, minced
1/8 teaspoon salt
2 teaspoons fresh lemon juice
Pinch of pepper

Cooking Instructions

Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander.

Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked beans.

Cook's Tip

Covering the saucepan while bringing the water to a boil speeds up the process.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.5 g
0 mg
78 mg
7 g
2 g
3 g
2 g

Dietary Exchanges

1 vegetable, 1/2 fat

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2014 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at


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