Photo: Green Bean Stuffed Portobellos Recipe
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
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.
Preheat oven to 375 degree F. Lightly spray a baking sheet with olive oil cooking spray; set aside.
In a small bowl, combine remaining 1 teaspoon fines herbes, Parmesan, bread crumbs, and melted butter; set aside.
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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By gnyoung1_8531706
SEMINOLE, FL
on November 22, 2011
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I start by doubling my green bean cassarole recipe now because I am anxious for Friday after Thanksgiving just to eat these delicious bean filled mushrooms. They have become as much a Thanksgiving tradition in our home as that lovely turkey.
Diane
Seminole FL
By jenwatson7_5508031
Amarillo, TX
on December 05, 2008
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This was a hit at Thanksgiving. I did not use leftovers; instead, I made the green bean casserole and then followed the recipe and it turned out great. Will definately make this again. It looks so elegant and hard to make but actually so easy.
By bscrecipes_289444
Columbus, OH
on December 01, 2008
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ruined by putting green casserole in them! It's bad enough to ruin perfectly good green beans by putting them in that casserole to begin with!
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