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Green Bean Casserole Stuffed Mushrooms Recipe

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This recipe for Green Bean Casserole Stuffed Mushrooms is from Friends & Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 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:
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.
Number Of Servings:
Number Of Servings:
2 1/2 DOZEN
Personal Notes:
Personal Notes:
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

 

 

 

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