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Mushroom and Bacon Green Beans

Mushroom and Bacon Green Beans

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This is a great quick side dish!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet


  1. Melt butter in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until mushrooms are slightly tender, about 5 minutes. Stir bacon, lemon pepper, and seasoned salt into onion mixture; cook until mushrooms are tender, 5 to 10 more minutes.
  2. Stir green beans into mushroom mixture; cook, stirring occasionally, until green beans are softened and cooked through, 5 to 10 minutes.
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If I had prepared this recipe strictly as written I'm fairly confident I would have had a problem with it. A whole 8 oz. package of mushrooms to a mere cup of green beans would be just a tad heavy on the mushrooms - unless this was a mushroom side dish and not a green bean side dish! That said, I chose to substitute fresh green beans, cooking them in simmering water for five minutes, then transferring them to an ice bath. I used a combination of butter and bacon grease to sauté my desired amount of mushrooms, onions and, at the last, the garlic, and cooked bacon - then tossed in the cooked green beans and heated them through. All of the additions - the garlic, onion, bacon, mushrooms and lemon-pepper seasoning all contributed great flavor to this unordinary green bean side dish.


I have used this recipe for years, and it is great!! Glad to see it on here. It is a easy, quick, but extremely tasty recipe. I use fresh green beans, shitake mushrooms, and shallots. Makes it a little more exotic in taste.


This is a great and easy way to fix up a simple side dish. I used French-cut canned green beans because I don't care for the texture of frozen ones. The seasoning is spot-on -- great flavor without being too much. Thanks.