Green Bean Casserole Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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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. 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:
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. Yield: 2-1/2 dozen.
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