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Green Beans and Mushrooms

Green Beans and Mushrooms are an easy side dish to make on the grill to go with steaks, chicken or pork chops. Full of amazing flavors that will have you coming back for more.

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Green Beans and mushrooms on a platter.

If you want a healthy side dish to add to your dinner menu, holiday menu or weekly meal prep, this green bean mushroom packet is the answer. Made with just a few ingredients and the flavor combination is a show-stopper.

Ingredients Needed for Green Beans and Mushrooms Recipe

  • Fresh Green Beans – Frozen green beans work too, look for the whole green beans
  • Portabello Mushrooms
  • Red Bell Pepper
  • Olive Oil
  • Out Grilling SPG Seasoning or all purpose season salt

Step-By-Step Directions for Green Beans with Mushrooms

Foil with green beans, red bell peppers, mushrooms.
  1. Wash the vegetables and dry well. Slice the mushrooms and bell pepper into thin strips. Trim the green beans if needed.
  2. Place a large piece of heavy duty aluminum foil down on the counter, about 12 x 16 inches.
  3. Place the vegetables onto the foil.
Green beans and vegetables with seasonings on foil.
  1. Drizzle with olive oil and SPG Seasoning.
Green beans mushrooms tossed together on foil.
  1. Toss the vegetables until well coated and spread evenly.
Foil packet of vegetables.
  1. Place another large piece of aluminum foil over the green beans mixture and fold with the bottom layer to form a sealed packet.
Foil packet of vegetables.
  1. Grill over indirect heat with the lid closed for 30 – 35 minutes.
Grilled beans with mushrooms.
  1. Remove from grill and carefully open the foil packet, it will steam.
Green beans and mushrooms on a black platter.
  1. Use tongs to place the vegetables onto a serving platter, pour the juices over the green beans mixture and serve immediately.

Recipe Notes

  • Storage: Store leftover green beans and mushrooms in an airtight container in the refrigerator 2- 3 days.
  • Reheat: Cook green beans and mushrooms in skillet or saucepan over medium heat. Add a tablespoon or two of water if needed. Stir often until heated through.

More Foil Packet Recipes to Try

  • Foil Packet Potatoes with corn is one of our favorite sides to make while we are grilling steaks, pork chops or burgers.
  • Grilled Corn on the Cob is buttery and so delicious. Seriously the easiest way to cook corn that turns out perfect every time.
  • Creole Butter Potatoes are easy to make and go with practically any meal on the grill.
Platter of green beans, mushrooms and bell peppers.

Make a complete dinner on the grill with this easy foil packet Green Beans and Mushrooms recipe. It is full of delicious flavors and goes perfectly with any meal.


If you try this recipe and love it as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Green beans on a platter.
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Green Beans and Mushrooms

Green Beans and Mushrooms are an easy side dish to make on the grill to go with steaks, chicken or pork chops. Full of amazing flavors that will have you coming back for more.
Prep Time5 minutes
Cook Time26 minutes
Course: Side Dishes
Cuisine: American
Keyword: foil packet vegetables, grilled vegetables
Servings: 6
Calories: 109kcal

Ingredients

  • 1 ½ pounds green beans fresh or frozen
  • 8 ounces baby portabello mushrooms sliced
  • ½ cup bell pepper sliced
  • 3 tablespoons olive oil
  • 1 tablespoon Out Grilling SPG Seasoning or seasoning salt

Instructions

  • Place a large piece of heavy duty aluminum foil down on the counter, about 12 x 16 inches.
  • Place the vegetables onto the foil.
  • Drizzle with olive oil and SPG Seasoning.
  • Toss the vegetables until well coated and spread evenly.
  • Place another large piece of aluminum foil over the green beans mixture and fold with the bottom layer to form a sealed packet.
  • Place on a hot grill (325°) over indirect heat with the lid closed for 30 – 35 minutes.
  • Remove from grill and carefully open the foil packet, it will steam.
  • Use tongs to place the vegetables onto a serving platter, pour the juices over the green beans mixture and serve immediately.

Notes

  • Storage: Store leftover green beans and mushrooms in an airtight container in the refrigerator 2- 3 days.
  • Reheat: Cook green beans and mushrooms in skillet or saucepan over medium heat. Add a tablespoon or two of water if needed. Stir often until heated through.

Nutrition

Serving: 1g | Calories: 109kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1172mg | Potassium: 435mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg

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