Green Bean Stuffed Portobellos (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ingredients:
12 portobello mushroom caps, about 3-inch diameter |
1 cup oil and vinegar salad dressing |
1 teaspoon crushed garlic |
3 teaspoons fines herbes (recommended: spice island) |
olive oil cooking spray |
1/4 cup grated parmesan |
2 tablespoons italian bread crumbs |
1 tablespoon melted butter |
1 1/2 cups leftover green bean casserole |
Directions:
1. Place cleaned mushroom caps in large zip-top bag with salad dressing, garlic, and 2 teaspoons fines herbs. Seal bag and massage gently to combine ingredients. Marinate 30 minutes to 1 hour.
2. Preheat oven to 375 degree F. Lightly spray a baking sheet with olive oil cooking spray; set aside.
3. In a small bowl, combine remaining 1 teaspoon fines herbes, Parmesan, bread crumbs, and melted butter; set aside.
4. Remove mushroom caps from marinade and place on prepared baking sheet. Fill each cap with 1 to 2 tablespoons green bean casserole. Top with a heaping spoonful of bread crumb mixture. Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.
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