Green Bean Casserole Stuffed Mushrooms
A delicious twist on a classic holiday side, these Green Bean Casserole Stuffed Mushrooms are perfect for any festive gathering.
Equipment
- 1 Baking Dish large enough to fit all mushrooms
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 16 large button mushrooms
- 1 cup chopped green beans
- 1 can 10.5 oz cream of mushroom soup
- 1 cup crispy fried onions
Seasonings
- Salt and pepper to taste
Instructions
Preparation
- Clean the mushrooms with a damp paper towel and remove the stems. Preheat oven to 375°F.
- In a mixing bowl, combine chopped green beans, cream of mushroom soup, and crispy fried onions. Season with salt and pepper.
- Fill each mushroom cap with the green bean mixture, pressing down gently to pack the filling.
- Place stuffed mushrooms in a baking dish and bake for 20-25 minutes until the tops are golden and the mushrooms are tender.
Serving
- Arrange on a platter and serve warm as an appetizer.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Pre-cook the mushrooms to avoid excess moisture. Taste the filling before stuffing to adjust seasoning.
Ingredient Substitutions: You can use canned green beans in place of fresh if needed.
How to Serve: Best served warm and fresh out of the oven.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the filling and clean the mushrooms ahead of time for quick assembly on the day of serving.
Ingredient Substitutions: You can use canned green beans in place of fresh if needed.
How to Serve: Best served warm and fresh out of the oven.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the filling and clean the mushrooms ahead of time for quick assembly on the day of serving.