Monday, November 26, 2012

A Heavenly Holiday Combination

I love the holiday time! I love the family and friend get togethers. I love the decorations. I love the food, and especially green bean casserole! Every year for Thanksgiving and Christmas, we make an extra large batch and serve it as a side dish for several days afterwards. In fact, for Thanksgiving last week, we multiplied our recipe and ate several servings each day until it was all gone. And as I ate the very last of the casserole, I started talking about making another one. I just can't get enough!

This year, while searching for new ideas to serve at our Thanksgiving feast, I came across a friend's blog. Krista hosts Everyday Mom's Meals. She has been an avid follower of our social media pages, and we have been to hers as well. Thankfully so, we didn't miss this amazing recipe she introduced: Green Bean Casserole Stuffed Mushrooms! Me, being a lover of both mushrooms and green bean casserole, knew I had to make these for our holiday dinner. In fact, I doubled this recipe and doubled our traditional green bean casserole; and both were devoured!

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
1/4 tsp Mr. Pete's Cajun Seasoning, substituted for 1/8 tsp black 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.

<--- What it looks like after blending.

 What it looks like after adding bread crumbs. --->

You will need to remove your stems and inside cavities of the mushrooms for stuffing. I used a small pearing knife, which worked out well.

Place mushroom caps, stem side down, in a 9x13 pan (It will probably take 2 batches) Spray with cooking spray or brush tops of mushrooms with olive oil.

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. (I didn't measure during this final step. I simply placed as much cheese and fried onions as I could fit!) Bake for 10 additional minutes or until tender and heated through.

Here's the results! A Heavenly Holiday Combination that will have your guests popping these beauties before your meal is even served! Yum!

Krista's Green Bean Casserole Stuffed Mushrooms were a HUGE success at our holiday gathering, and we're sure they would make for an excellent dish at yours as well. Visit her blog for more great recipes for any time of year! 

Be sure to also stop by Mr. Pete's Online Store to get Mr. Pete's Cajun Seasoning to create just the right flavors for this or any dish! Get Hooked On It!!!

1 comment:

  1. Thanks so much for the shout out. I am so happy your family enjoyed them so much! I hope ya'll have a very Merry Christmas and wonderful New Year!