Have you started planning your Thanksgiving meal yet? My grandma always made the best stuffed mushrooms…it’s a family tradition.
I loved this recipe because it combines two traditional Thanksgiving foods in one!
Green Bean Casserole Stuffed Mushrooms Recipe
3 turkey bacon strips, diced
1-1/2 teaspoons minced garlic
1 can (14-1/2 ounces) French-style green beans, drained
3/4 cup grated Parmesan cheese, divided
1/4 cup condensed cream of onion soup, undiluted
1/4 cup water
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup dry bread crumbs
30 whole baby portobello mushrooms
1 can (2.8 ounces) French-fried onions
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 15-in. x 10-in. x 1-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 fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Yield: 2-1/2 dozen.