Recipe courtesy of Sandra Lee
Episode: Fall Feast
Save Recipe Print
Total:
1 hr 38 min
Prep:
20 min
Inactive:
1 hr
Cook:
18 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 38 min
Prep:
20 min
Inactive:
1 hr
Cook:
18 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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