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Green Bean Casserole Stuffed Mushrooms

 Green Bean Casserole Stuffed Mushrooms
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
30 ServingsPrep: 20 min. Bake: 20 min.


  • 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

2 of 2

Green Bean Casserole Stuffed Mushrooms (continued)

Directions (continued)

  • remaining cheese and fried onions. Bake 8-10 minutes longer or until
  • mushrooms are tender and filling is heated through. Yield: 2-1/2
  • dozen.
Nutritional Facts: 1 stuffed mushroom equals 52 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 157 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.