Green bean casserole stuffed mushrooms are the perfect bite sized play on a traditional thanksgiving side with all that goodness packed into a mushroom cap.
Ingredients
16 large baby bella mushrooms
1 small onion, diced
4 oz shiitake mushrooms, diced
1 oz dried porcini mushrooms
1 cup half and half
4 oz green beans
4 tablespoons butter, divided
¾ cup parmesan cheese - set ½ cup aside
½ cup panko breadcrumbs
½ cup french’s fried onions, crushed
Salt and pepper for seasoning
Fresh parsley for garnish
Instructions
Preheat oven to 350.
For the topping: In a small bowl, combine 2 tablespoons melted butter with panko breadcrumbs, fried onions, and ½ cup parmesan cheese. Set aside.
Remove the stems from the baby bella mushrooms and dice stems finely. Scoop mushroom caps out slightly to make more room for filling.
Cook green beans in boiling water for 2 minutes. Drain, and plunge directly into ice water to stop the cooking process. Dice into bite sized pieces and set green aside.
Sauté diced onion, shiitake mushrooms and mushroom stems in 2 tablespoons butter in a large skillet over medium heat until cooked, 20 minutes. Season with salt and pepper.
While the onions and mushrooms are cooking, heat half and half in a small pot over low heat. Add dried porcini mushrooms and steep in the warm half and half until they are re-hydrated, about 5 minutes. Remove the mushrooms and dice, then add back to the cream and remove from heat.
Add the diced green beans and dried mushrooms with half and half to skillet with onions and mushrooms. Add ½ cup parmesan cheese and toss to combine. If filling seems too thick, add a bit of water until it thins out so it can easily be stuffed into mushroom caps. Season with salt and pepper.
Stuff mushroom caps with 2 tablespoons of filling each. Top with breadcrumb topping and bake in 350 oven until heated through and bubbly on top, 25-30 minutes. Garnish with parsley and serve.
Recipe by The Two Bananas at https://thetwobananas.com/green-bean-casserole-stuffed-mushrooms/