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Green Bean Stuffed Portobellos

  • Level: Easy
  • Total: 1 hr 38 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 18 min
  • Yield: 6 servings
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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


  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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