Green Bean Casserole Stuffed Mushrooms

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

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5 from 2 votes

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Yield 15

Ingredients

1x2x3x

• ▢ ⅓ lb. fresh green beans
• ▢ 16 oz. baby portobello mushrooms
• ▢ 1 garlic clove (minced)
• ▢ ⅛ cup chopped onion
• ▢ 3 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 3 teaspoons flour
• ▢ ½ cup milk
• ▢ salt + pepper
• ▢ ½ cup shredded pepper jack cheese
• ▢ ½ cup crushed french fried onions

Instructions

• 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.

Credits // Author and Photography: Emma Chapman