Dairy-Free Buttery Roasted Mushroom & Green Bean Casserole
Prep time
Cook time
Total time
This buttery, crispy, flavorful side will please dairy-free and dairy-loving guests.
Recipe type: Side
Cuisine: American
Serves: 8 servings
  • 4 quarts (16 cups) water
  • 1 tablespoon + 1 teaspoon salt, divided
  • 1 tablespoon + 2 tablespoons white miso paste, divided (use soy-free, if needed)
  • 1 pound green beans
  • 1 pound cremini mushrooms, thickly sliced
  • 1 cup shiitake mushrooms, thinly sliced
  • ½ teaspoon white pepper
  • 6 tablespoons + 2 tablespoons dairy-free buttery spread or sticks (Antoni used Country Crock Plant Butter)
  • 1 cup dairy-free panko bread crumbs, divided (can use gluten-free, if needed)
  • 2 tablespoons freshly squeezed lemon juice
  1. Preheat your oven to 400°F.
  2. Put the water, 1 tablespoon salt, and 1 tablespoon miso in a large pot, and bring it to a boil. Add the green beans and cook, uncovered, for 6 minutes, or until the beans are tender and bright green. Remove from the water.
  3. Spread the mushrooms in a single layer on a large rimmed baking sheet. Sprinkle with the remaining 1 teaspoon salt and white pepper. Dot the top with the 6 tablespoons dairy-free buttery spread or sticks.
  4. Roast the mushrooms for 15 minutes. Remove from the oven. Add the remaining 2 tablespoons miso, ½ cup panko, and lemon juice and stir to thoroughly combine. Roast for 15 minutes.
  5. Place the cooked green beans on the baking sheet with the mushrooms and stir to coat with the buttery spread and panko. Transfer everything from the baking sheet to a 2- to 3-quart baking dish. Evenly top with the remaining ½ cup panko and dot with the remaining 2 tablespoons buttery spread or sticks.
  6. Bake for 12 to 15 minutes, until the panko is lightly browned and toasty. Stir in the crunchy panko and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/buttery-roasted-mushroom-green-bean-casserole