Green Beans with Creamy Mushrooms

Green Beans with Mushrooms


  • 1 3/4 pounds green beans, trimmed
  • 2 teaspoons cornstarch
  • 1 tablespoon plus 1 1/2 teaspoons olive oil
  • 8 ounces mushrooms, trimmed and sliced
  • 1/2 cup onion, chopped fine
  • 1/2 cup fat-free plain Greek yogurt
  • 3/4 cup chicken stock or broth
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil. Blanch green beans until tender, about 6 minutes. Drain.
  2. Meanwhile, heat 1 1/2 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and cook until tender and translucent.
  3. Remove from skillet. Whisk together cornstarch and broth.
  4. Heat remaining tablespoon of oil and cook mushrooms, until golden brown, about 6 minutes. Reduce heat, add back the onions. Whisk in stock mixture and cook until thickened.
  5. Remove from heat, add green beans and yogurt, salt and pepper to taste, and toss. Serve warm.

Serves: 8 (Amount per 1/2 cup serving)
Calories: 83; Fat: 3g; Carbohydrate: 11g; Fiber: 3.5g; Protein: 5g