A New Twist On An Old Favorite

I love Green Bean Casserole. In fact, it always makes an appearance on our Thanksgiving, or Christmas dinner tables; and sometimes, both! We also love stuffed mushrooms, and if we are lucky enough to travel to Pennsylvania to my Grammy's for Thanksgiving, she always has them included in her menu. So you can imagine my extreme excitement when I found this recipe. I actually found it back in September and saved it because I knew it would make a great post leading up to Thanksgiving!  It's like taking two absolutely delicious favorites, marrying them, and if they had a baby, this would be the result. Use them as an appetizer or a side dish. They work very well for either. And let's be honest, we always need more appetizers around the holiday time, because if your family is anything like me, everyone is going to snack for hours before the big dinner is even served! I actually used them as a side with grilled steak the day I tested the recipe, and they worked great for that too. Kind of reminded me of something you could get at a steakhouse.  The holidays are quickly approaching and people across the world are trying to narrow down their menus. If you need something else for you Turkey Day meal, or maybe and upcoming holiday party, these would make a great addition!

Green Bean Casserole Stuffed Mushrooms Adapted From Taste of Home
2 lbs. white button mushrooms, stems removed
1 (14.5oz) can French style green beans, drained
3/4 c. Parmesan cheese, divided
2 garlic cloves, grated or minced
3 slices pre- cooked bacon, diced
1/8 tsp nutmeg
1/8 tsp pepper
1 c. breadcrumbs
1/4 c. condensed cream of onion soup
1/4 c. water
1 c. French Fried onions, crushed

Preheat oven to 425. In a small skillet, saute bacon and garlic until heated through. Set aside. In a food processor add green beans, 1/2 c. Parmesan, bacon mixture, nutmeg, pepper, water, and soup. Pulse until well combined and smooth. Transfer to a bowl and fold in bread crumbs. Place mushroom caps, stem side down, in a 9x13 pan (It will probably take 2 batches) Spray with cooking spray. Cook for 10 minutes, turning once. Remove from oven and drain any liquid collected. Using a small spoon (I like using an iced tea spoon) fill mushroom caps with green bean mixture. Pat gently to evenly distribute. Place back in baking dish. Sprinkle with remaining Parmesan and top each with fried onions, pressing down gently to adhere. Bake for 10 additional minutes or until tender and heated through.

Shared on The Country Cook Nov. 9, 2012
Shared on Make Ahead Meals on Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012
Shared on Lady Behind The Curtain Nov. 14, 2012
Shared on Miz Helen's Country Cottage Nov. 15, 2012

Muhsrooms at Very Good Recipes
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