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Ingredients
for
servings

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299 g String Beans, Snap, Green, raw
1 tbsp Avocado Oil
175 g Mushrooms, Champignon, Crimini, Button, Portobello, raw
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80 g Onions, white or yellow, raw, chopped
1  (ea. 3 g) Garlic, raw
½ tsp Salt, table
¼ tsp Pepper, black, ground
¼ tsp Nutmeg, ground
116 g Cream cheese, full fat
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118 ml Vegetable broth, stock
56 g Cheddar, cheese, shredded
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Preparation

  1. Serving size: 2/3 cup, sufficient as a side dish
  2. Temperature: 204 °C
  1. Cut the cleaned beans into bite-sized pieces.
  2. Slice the onion and mushrooms and mince the garlic.
  3. Boil the green beans in well salted water until fork tender, about 10 minutes. Drain and set aside.
  4. While the beans are boiling, heat some oil in a large pan over medium-high heat.
  5. Saute the onions, mushrooms and garlic until caramelized, about 10 minutes.
  6. Season with salt, pepper and nutmeg.
  7. Add the chicken stock to the pan and release the caramelization from the bottom of the pan.
  8. Stir in the cream cheese.
  9. Season to taste.
  10. Add the green beans and toss to coat.
  11. If not using an oven-safe pan, transfer the mix to an oven-safe dish.
  12. Top with cheddar.
  13. Bake in the oven until the cheese is melted and browned to your liking, about 10 minutes.
  14. Enjoy!
  15. Meal Prep Tip

  16. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    155 kcal
  • % of calories by macros
    Fat69.7 %108 kcal12.3 g
    Net Carbs14.2 %22 kcal5.6 g
    Dietary Fiber2.6 %4 kcal1.9 g
    Protein13.5 %21 kcal5.4 g
  • Approx. WW SmartPoints™
    5.3
  • Cholesterol 28.8 mg
  • Sodium 377.6 mg
  • Fat 12.3 g
    • Saturated Fat 6 g
    • Trans Fat 0.1 g
  • Carbohydrates 7.5 g
    • Dietary Fiber 1.9 g
    • Total Sugars 3.6 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 5.4 g
  • Calcium 110 mg
  • Iron 0.8 mg
  • Magnesium 21.4 mg
  • Potassium 257.1 mg
  • Zinc 0.7 mg
  • Vitamin A (Retinol Equivalents) 110.2 mcg
  • Vitamin B12 0.2 mcg
  • Vitamin C 7.9 mg
  • Folate 28.3 mcg
    • Folic Acid 0 mcg