Green Bean Casserole Stuffed Mushrooms Recipe
Green Bean Casserole Stuffed Mushrooms Recipe photo by Taste of Home
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Green Bean Casserole Stuffed Mushrooms Recipe

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Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-size version gets fun reactions from everyone who eats it. — Kaytie Pickett, Jackson, Mississippi
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 30 servings


  • 3 turkey bacon strips, diced
  • 1-1/2 teaspoons minced garlic
  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup condensed cream of onion soup, undiluted
  • 1/4 cup water
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup dry bread crumbs
  • 30 whole baby portobello mushrooms
  • Cooking spray
  • 1 can (2.8 ounces) French-fried onions

Nutritional Facts

1 stuffed mushroom: 52 calories, 3g fat (1g saturated fat), 3mg cholesterol, 157mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.


  1. In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs.
  2. Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15-in. x 10-in. x 1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once.
  3. Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through.
    Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.
    Yield: 2-1/2 dozen.
Originally published as Green Bean Casserole Stuffed Mushrooms in Taste of Home October/November 2012, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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tommypoo User ID: 1263135 178074
Reviewed Oct. 1, 2014

"Larger mushrooms are the way to go, so go with medium or even a large portobella mushroom unless you are serving it at a huge pot luck celebration. It was very good, but also very time consuming, however I will definitely try this again."

NDachshund2 User ID: 4919910 194489
Reviewed Oct. 30, 2013

"Since green beans are not always a family favorite, I substituted steamed broccoli for the green beans and they were a hit!!"

MY REVIEW User ID: 5774466 212299
Reviewed Nov. 26, 2012

"Followed the recipes exactly and found them to be ok but rather bland .... I was glad I had made my regular stuffed muchrooms too."

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