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
- 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
- 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.
- 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.
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.
Reviews for Green Bean Casserole Stuffed Mushrooms
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review