Go Back
+ servings
stuffed mushrooms cooking in pan
Print

Green Bean Casserole Stuffed Mushrooms

Servings 15

Ingredients

  • lb. fresh green beans
  • 16 oz. baby portobello mushrooms
  • 1 garlic clove minced
  • 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.