Adam's parents gave us this recipe from an old Better Homes and Garden's. They said it looked good and we have fallen in love with it. It's a favorite to take to family get-togethers. This recipe includes all fresh ingredients. We took it to my grandmother's birthday lunch this past Saturday. I think she ate some, but she usually saves room for dessert - or sometimes even has that first! It's her birthday and she's in her eighties, I think she's finally decided to live it up!
2 lbs fresh green beans, cleaned, ends removed2 onions, sliced into rings
2 red peppers, sliced lengthwise
1 container sliced portabella mushrooms2 T. butter
1 cup flax seed meal
1/3 package cream cheese
4 oz goat cheese
salt and pepper
parsley for garnish
Preheat oven to 375º.
Cook green beans in boiling water for 5 minutes, then drain
In a large casserole dish, combine green beans, mushrooms, and red peppers and toss with balsamic vinegar and olive oil to coat. Sprinkle with salt and pepper.
Roast at 375º for 15 minutes.In a pan, melt the butter and saute the onions until tender. Toss with flax seed meal and set aside.
Blend softened cream cheese and goat cheese. Toss with warm vegetables to coat and place back in casserole dish.
Top with onions and bake at 400º for about 10 minutes or until heated through and onions are crispy.
Sprinkle with parsley and serve!
Makes 10-12 Servings
Try this one out, you wont be disappointed!