Green Bean Stuffed Portabellas Recipes

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

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 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.

GREEN BEAN CASSEROLE STUFFED MUSHROOMS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs., Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425° for 10 minutes, turning once., Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and french-fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Freeze option: After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.

GREEN BEAN STUFFED PORTABELLAS

Steps:

• Preheat oven to 375 degrees.
• Place cleaned mushroom caps on baking sheet.
• Spray caps well with butter spray.
• In a small bowl, combine 1 teaspoon old bay seasoning, Parmesan , bread crumbs, and melted butter; set aside.
• Fill each cap with 1 to 2 tablespoons green bean casserole.
• Top with spoonfuls of bread crumb mixture.
• Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.

GREEN BEAN STUFFED PORTABELLAS

Steps:

• Preheat oven to 375 degrees.
• Place cleaned mushroom caps on baking sheet.
• Spray caps well with butter spray.
• In a small bowl, combine 1 teaspoon old bay seasoning, Parmesan , bread crumbs, and melted butter; set aside.
• Fill each cap with 1 to 2 tablespoons green bean casserole.
• Top with spoonfuls of bread crumb mixture.
• Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.