For a unique riff on a classic holiday side, try this buttery roasted mushroom and green bean casserole. It’s made with crisp-tender green beans, infused with the umami of miso, and baked with crispy panko crumbs. I’ll be surprised if everyone at your table, dairy-free or not, doesn’t love this creative side.
Buttery Roasted Mushroom & Green Bean Casserole that’s Deliciously Plant-Based
You can skip that cream of mushroom can with this rich yet nutritious recipe. Here are a few notes and tips to make sure it suits your dietary needs.
Salting the Water – Antoni heavily salts the boiling water to make firm but tender green beans that are well seasoned. But most of the sodium remains in the water, not in the dish.
Miso Options – Miso is a salty, flavorful, fermented paste is sold refrigerated, usually near the spreads or condiments. It’s usually soy-based, but there is chickpea miso and rice miso available if you need soy-free.
Buttery Options – Antoni uses buttery sticks that are made with olive oil. It’s also soy-free. Choose your dairy-free buttery sticks or spread wisely for your own dietary needs.
This recipe was created by Antoni Porowski, food expert and Queer Eye star, and shared with us by Country Crock Plant Butter.
Special Diet Notes: Buttery Roasted Mushroom & Green Bean Casserole
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, optionally soy-free, vegan, and vegetarian.
- 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
- Preheat your oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- Bake for 12 to 15 minutes, until the panko is lightly browned and toasty. Stir in the crunchy panko and serve.
More Marvelous Vegan Mushroom Recipes
Savory Vegan Mushroom Tartlets
Herb Roasted Portobello Mushrooms with Olive Oil Agrodolce
Vegan Mushroom Gravy
2 Comments
Can I add baked chicken to this casserole? If so, do I need to add anything before putting in oven/increase cook time?
You can add chopped cooked chicken to the casserole without making any changes. If you want to cook chicken in the casserole (cut up, on top?) you will need to make changes to the recipe. I couldn’t tell you the time and temperature without testing, but the chicken must be cooked though. The chicken will also add liquid to the recipe as it cooks, so it could turn out a bit liquidy.