Best 5 Portabello And Green Bean Casserole Recipes
Indulge in a tantalizing culinary adventure with our collection of portabello and green bean casserole recipes, a symphony of flavors that will delight your taste buds. These innovative dishes elevate the classic green bean casserole to new heights, introducing a medley of textures, colors, and tastes that are sure to impress. From the hearty and umami-rich portabello mushrooms to the vibrant and crisp green beans, each recipe offers a unique interpretation of this beloved comfort food. Whether you're seeking a vegan alternative, a gluten-free option, or a dish packed with bold flavors, our curated selection has something for every palate. Get ready to embark on a culinary journey that celebrates the harmonious marriage of portabello mushrooms and green beans, creating dishes that are both visually stunning and irresistibly delicious.
Check out the recipes below so you can choose the best recipe for yourself!
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
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE
I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!
Provided by Elimenohpe
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g
GREEN BEAN CASSEROLE
We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)
- In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)
- In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)
- Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.
Nutrition Facts : Calories 296 g, Fat 14 g, Fiber 4 g, Protein 8 g
GREEN BEAN AND PORTABELLA CASSEROLE
Make and share this Green Bean and Portabella Casserole recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 435.9, Fat 34, SaturatedFat 9.9, Cholesterol 36.1, Sodium 901.9, Carbohydrate 22.2, Fiber 8.2, Sugar 5.3, Protein 15.6
Tips:
- Choose the right mushrooms: Look for portobello mushrooms that are large, firm, and have a deep, dark brown color. Avoid mushrooms that are bruised or slimy.
- Cook the mushrooms properly: Portobello mushrooms can be cooked in a variety of ways, but the most common methods are grilling, roasting, and sautéing. Be sure to cook the mushrooms until they are tender but not overcooked.
- Use fresh green beans: Fresh green beans are the best choice for this casserole, but you can also use frozen green beans if necessary. If using frozen green beans, be sure to thaw them before adding them to the casserole.
- Make a creamy sauce: The creamy sauce is what makes this casserole so delicious. Be sure to use a good quality cream cheese and sour cream. You can also add other ingredients to the sauce, such as garlic, onion, or herbs.
- Top the casserole with cheese: A layer of cheese on top of the casserole is the perfect finishing touch. You can use any type of cheese you like, but a sharp cheddar or Parmesan cheese is a good choice.
Conclusion:
Portabello and green bean casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover portobello mushrooms and green beans, and it is also a good source of protein and fiber. With its creamy sauce, tender mushrooms, and crispy green beans, this casserole is sure to be a hit with your family and friends.
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