Green Bean Stuffed Portabellas Food

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

GREEN BEAN STUFFED PORTOBELLOS

Steps:

• Place cleaned mushroom caps in large zip-top bag with salad dressing, garlic, and 2 teaspoons fines herbs. Seal bag and massage gently to combine ingredients. Marinate 30 minutes to 1 hour.
• Preheat oven to 375 degree F. Lightly spray a baking sheet with olive oil cooking spray; set aside.
• In a small bowl, combine remaining 1 teaspoon fines herbes, Parmesan, bread crumbs, and melted butter; set aside.
• Remove mushroom caps from marinade and place on prepared baking sheet. Fill each cap with 1 to 2 tablespoons green bean casserole. Top with a heaping spoonful of bread crumb mixture. Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.

GREEN BEAN STUFFED PORTABELLAS

Steps:

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