Green Beans w/Herbed Cheese & Cremini Mushrooms

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The leftover herbed cheese makes a fabulous dip. Put it out with raw veggies for a casual holiday appetizer.
Makes: 12 servings (6 cups beans, 1½ cups cheese); Total time: 40 minutes + chilling

Nutrition Information
Per serving: 95 cal; 8g total fat (4g sat); 15mg chol; 29mg sodium; 6g carb; 2g fiber; 2g protein

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  • 40 mins

Ingredients

  • FOR THE CHEESE, BEAT:
  • 8 oz. cream cheese, softened
  • 4 Tbsp. unsalted butter
  • 1 tsp. Beau Monde seasoning
  • 1 tsp. minced garlic
  • 1 ⁄2 tsp. dried fines herbes
  • 1 tsp. water
  • 1 tsp. white wine vinegar
  • Dash of Worcestershire sauce
  • Salt and white pepper to taste
  • FOR THE BEANS, BLANCH:
  • 11 ⁄2 lb. green beans, trimmed
  • HEAT:
  • 2 Tbsp. olive oil
  • 8 oz. cremini mushrooms, trimmed and sliced
  • 1 ⁄4 cup minced shallots
  • Salt and black pepper to taste

Preparation

Step 1

For the cheese, beat cream cheese and butter until smooth using a hand mixer. Add Beau Monde, garlic, fines herbes, water, vinegar, and Worcestershire; beat until smooth. Season cheese with salt and white pepper; chill until firm.
For the beans, blanch beans in a large pot of boiling salted water, 5–6 minutes. Immediately plunge beans into a bowl of ice water; drain.
Heat oil in a sauté pan over medium-high, then add mushrooms and shallots; sauté 3–4 minutes, stirring occasionally.
Add blanched beans; sauté to heat through, 4 minutes, tossing often. Season beans and mushrooms with salt and black pepper.
Transfer beans and mushrooms to a serving dish and top with cheese.

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