Paleo Spicy Green Bean & Mushroom Skillet

Paleo Spicy Green Bean and Mushroom Skillet needs to be on your Thanksgiving table this year! This dairy-free dish is also Vegan and Gluten-Free, making it a healthier twist on the traditional green bean casserole. As a nutritionist, I love creating dishes that are not only nourishing but also bursting with flavor. This recipe is a perfect example!!

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Why You’ll Love This Recipe

• A healthier version of the classic green bean casserole without sacrificing flavor
• Creamy, spicy, and packed with mushrooms and green beans everyone loves
• Easy stovetop recipe that frees up your oven for the turkey and other sides
• Can be made ahead and reheated for stress-free entertaining
• Added walnuts provide a satisfying crunch and texture

Green bean casserole has always been my favorite dish at Thanksgiving. The first Thanksgiving I spent with my husband’s family, his mother made a “spicy” version that I absolutely loved. Inspired by her recipe, I lightened it up to make it dairy-free, Paleo-friendly, and still ridiculously tasty. My whole family LOVES this version, and I promise your guests will too!!

How to Make Paleo Spicy Green Bean and Mushroom Skillet

• Boil or steam fresh green beans until tender but still crisp.
• Sauté mushrooms in a bit of olive oil until golden.
• Prepare the creamy sauce on the stovetop, seasoning with your favorite spices for a little heat.
• Toss the green beans and mushrooms with the sauce until everything is well coated.
• Add toasted walnuts for crunch and texture before serving.

This recipe comes together quickly, giving you more time to focus on your Thanksgiving Turkey or other favorite sides like Instant Pot Mashed Potatoes or Cranberry and Pomegranate Sauce!!

Tips for the Perfect Skillet

• Use fresh green beans for the best texture.
• Toast walnuts lightly to bring out their flavor.
• Adjust spices to your taste for mild or extra heat.
• Make ahead by preparing the sauce and vegetables separately, then combine before serving.

This Paleo Spicy Green Bean and Mushroom Skillet is proof that healthy side dishes can still be the star of your holiday table. Creamy, spicy, and packed with texture, it’s a dish everyone will request every year!!

5 from 1 vote

Paleo Spicy Green Bean & Mushroom Skillet

By Amy Rains

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 8 servings

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Ingredients 

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• ▢ 1 lb fresh or frozen green beans, ends trimmed
• ▢ 2 tbsp avocado oil, or olive oil, divided
• ▢ 2 cloves minced garlic
• ▢ 1 small yellow onion, chopped
• ▢ 16 oz sliced white mushrooms
• ▢ 1 cup vegetable broth
• ▢ 2 tsp chili powder
• ▢ 1 tsp cumin
• ▢ 1/2 tsp paprika
• ▢ 1/2 tsp ground coriander
• ▢ 1/4 tsp cayenne pepper*
• ▢ 1/2 tsp salt + more to taste
• ▢ 1 tbsp arrowroot powder
• ▢ 1 tbsp water
• ▢ 1 cup coconut cream or full fat canned coconut milk*
• ▢ 1 cup chopped walnuts

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Instructions 

• Begin by heating a large pot of water to a boil. Add green beans, and cook for 3-4 minutes. Green beans should be cooked, but still crispy. Drain and set aside.
• Meanwhile, heat up a large skillet to medium high heat. Add 1 tbsp coconut oil, onion and garlic. Cook until fragrant, about 3 minutes.
• Add another tbsp avocado oil to the skillet, then toss in mushrooms. Cook for another 3-5 minutes until mushrooms are soft and golden brown. Add arrowroot powder to coat the vegetables.
• Pour in vegetable stock, bring to a boil. Reduce heat to a simmer.
• Mix together spices and salt. Add to the vegetable mix.
• Once sauce begins to thicken, mix in coconut cream or milk. Toss in green beans.
• Transfer to a large shallow dish, top with walnuts. Serve immediately

Notes

1/4 Tsp of cayenne is pretty mild. You can add more than 1/4 tsp of cayenne pepper to kick it up a notch in the spicy department!

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