Green Bean And Portabella Casserole Recipes

LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
• Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
• Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
• Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

GREEN BEAN AND PORTABELLA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place bacon in a large skillet over medium-high heat, and fry until crisp.
• Remove from the skillet to drain on paper towels.
• Pour olive oil into the skillet, and reduce heat to medium.
• When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
• Add garlic, and fry for a couple of minutes, just until fragrant.
• Stir in the mushroom soup and almonds, and bring to a boil.
• Season with white pepper and paprika, and crumble in the bacon.
• Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven.
• Remove from the oven, and sprinkle Cheddar cheese over the top.
• Return to the oven for 5 minutes, or until cheese is melted.
• Let stand 5 minutes before serving.

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 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.

PORTOBELLO & GREEN BEAN SAUTE

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.

GREEN BEANS AND PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.