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Green Bean Casserole Stuffed Mushrooms

Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. —Kaytie Pickett, Jackson, Mississippi
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2-1/2 dozen

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 15x10x1-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 french-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 freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.
Nutrition Facts
1 stuffed mushroom: 52 calories, 3g fat (1g saturated fat), 3mg cholesterol, 157mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.
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