Green Bean Stuffed Portabellas

READY IN: 25mins
Recipe by ~*Laci*~

This recipe was adapted from a recipe made by Sandra Lee of Semi-Homemade Cooking. This is a great way to use up leftover green bean casserole.

Top Review by WiGal

What a creative way to use leftovers! And we love the ease of leftovers. Tasty, easy, and attractive. Thanks~*Laci*~ for posting a keeper. Made for PAC Fall '08.

Ingredients Nutrition

  • 12 portabella mushroom caps, about 3-inch diameter
  • 1 teaspoon Old Bay Seasoning
  • butter-flavored cooking spray (IE I cant believe Its Not Butter NOT Butter Flavored Oil)
  • 14 cup grated parmesan cheese
  • 2 tablespoons Italian seasoned breadcrumbs
  • 1 tablespoon melted butter
  • 1 12 cups leftover cooked green beans, from a casserole

Directions

  1. Preheat oven to 375 degrees.
  2. Place cleaned mushroom caps on baking sheet.
  3. Spray caps well with butter spray.
  4. In a small bowl, combine 1 teaspoon old bay seasoning, Parmesan , bread crumbs, and melted butter; set aside.
  5. Fill each cap with 1 to 2 tablespoons green bean casserole.
  6. Top with spoonfuls of bread crumb mixture.
  7. Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.

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