| Level: | Easy |
| Total: | 1 hr 38 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 18 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 253 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 106 mg |
Reviews
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
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.
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!
I had some mushrooms so I added this to my supper menu to check for reactions.The whole family loved it. Next time i wiil make it as the main meal and plan around it.
but I used some bread stuffing for the mushrooms. It stayed together really nice and made for a tasty and neat portion! I love portobellos.
the first time you put your fork into the mushroom, the stuffing falls out. Bread stuffing would have been better. Will try that next time.
Yum! What a wonderful way to use up leftover green bean casserole, and create a yummy meatless dinner!
This was great. We really enjoyed it!
My family loved this recipe.
Everyone enjoyed it very much.
Thanks for the great idea!
Everyone enjoyed it very much.
Thanks for the great idea!
Best way Iv’e found to finish off the Green Bean Casserole other than just re-heating. It adds a whole new twist to the casserole. It’s delicious, thanks Sandra. Bill Glendale AZ