Green Bean And Portabella Casserole Recipes

GREEN BEAN STUFFED PORTOBELLOS

Steps:

• 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.

LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
• Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
• Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
• Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
• In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
• In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
• Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

GREEN BEAN AND PORTABELLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place bacon in a large skillet over medium-high heat, and fry until crisp.
• Remove from the skillet to drain on paper towels.
• Pour olive oil into the skillet, and reduce heat to medium.
• When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
• Add garlic, and fry for a couple of minutes, just until fragrant.
• Stir in the mushroom soup and almonds, and bring to a boil.
• Season with white pepper and paprika, and crumble in the bacon.
• Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven.
• Remove from the oven, and sprinkle Cheddar cheese over the top.
• Return to the oven for 5 minutes, or until cheese is melted.
• Let stand 5 minutes before serving.