Green Bean Stuffed Portobellos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 106
- Total: 1 hr 38 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 18 min
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.