You thought we were done with green bean casseroles since Thanksgiving is over? Think again my friends. (Insert mad scientist laugh.) Today’s creation: green bean casserole stuffed mushrooms! If you like stuffed mushrooms and you like green bean casserole, you are gonna LOVE this. Each bite is flavorful, crunchy and filled with a little cheesy comfort.I am for sure going to make these for a party this season. Please, someone invite me over and/or just show up at my house. I have appetizer dreams. Green Bean Casserole Stuffed Mushrooms, makes 15.
1/3 lb fresh green beans
16 oz. baby portobello mushrooms
1 garlic clove, minced
1/8 cup chopped onion
3 tablespoons butter
2 tablespoons olive oil
3 teaspoons flour
1/2 cup milk
salt + pepper
1/2 cup shredded pepper jack cheese
1/2 cup crushed french fried onions
Remove the ends of the green beans and chop into small, bite size pieces. In a small pot of boiling, salted water blanche the green beans until bright green (2-3 minutes). Remove from heat and strain.
In another pot heat a tablespoon of oil over medium heat and saute the garlic and onion until softened (2 minutes). Add in 2 tablespoons of butter. Once the butter is almost melted whisk in the flour. This will make a thick paste. Stir in the milk and green beans. Season with plenty of salt and pepper. This will look like a thick gravy with green beans in it. 🙂Remove the stems from the mushrooms and rinse thoroughly. Pat dry. In a larger oven safe skillet (like a cast iron one) Heat 1 tablespoon of butter plus 1 tablespoon olive oil over medium heat. Cook the mushrooms, stem hole down, for a couple minutes. Flip and continue to cook for another couple of minutes.Remove the pan from the heat and fill each mushroom with the green bean filling. Top with a little cheese and crushed french fried onions. Place the filled mushrooms back in the warm pan and bake in the oven at 375°F for about 8 minutes, until the cheese is bubbly and the onions look golden brown.Remove from the oven. You can serve the mushrooms straight from the pan or remove them to a serving plate. They will be juicy, as the mushrooms release moisture as they cook. However you choose to serve them just be sure they are piping hot! Enjoy. xo. Emma
Credits // Author and Photography: Emma Chapman