Green Bean Casserole Stuffed Mushrooms Recipe

3.5 3 3
Green Bean Casserole Stuffed Mushrooms Recipe
Green Bean Casserole Stuffed Mushrooms Recipe photo by Taste of Home
Publisher Photo

Green Bean Casserole Stuffed Mushrooms Recipe

Read Reviews
3.5 3 3
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreen Bean Casserole Stuffed Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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
[email protected] 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."

Loading Image