DIRECTIONS

Melt 2 Tbsp butter in a large skillet; add garlic, and cook 1 minute. Add breadcrumbs; cook, stirring constantly, 2 to 3 minutes or until golden brown. Remove from heat, and stir in sage.

Steam green beans according to package directions. Melt remaining 2 Tbsp butter in same skillet over medium heat. Add mushrooms and salt; cook 6 minutes or until browned. Stir in green beans; cook, stirring, 2 minutes or until thoroughly heated. Transfer green beans and mushrooms to a serving platter; sprinkle with breadcrumbs.

INGREDIENTS

• 4 Tbsp butter, divided
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1 Tbsp minced fresh sage
• 2 (8-oz) pkg thin green beans
• 1 (8-oz) pkg sliced baby portobello mushrooms
• ½ tsp kosher salt