4 Tbsp butter

2 small onions, diced

salt and pepper

1 lb mushrooms, sliced

1 red bell pepper, diced

10 oz cream cheese

1 1/2 lb green beans

2 oz grated parmesan

Preheat the oven to 350.

Roast the green beans in 2 Tbsp butter until they begin to become tender.

Fry the onions and mushrooms in the remaining butter until the onions are tender. Add the bell pepper and continue cooking for a few minutes. There was a fair bit of liquid in the pan, which I wasn’t worried about since I knew the cream cheese would thicken it.

Stir the cream cheese into the mushrooms until it is smooth. Add some cream or water if you need to. Taste the mixture and season it.

Toss the green beans with the mushroom mixture and sprinkle the parmesan on top. Bake for 20 minutes or until it’s hot and bubbly.

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