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 BEANS AND PORTOBELLO MUSHROOMS
The meaty portobellos' rich flavor provide a contrast to the al dente green beans.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 99 g, Fat 6 g, Protein 2 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
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.
THE BEST GREEN BEAN CASSEROLE
We bring extra umami (a savoriness) to a traditional green bean casserole with the addition of dried shiitake mushrooms. Once rehydrated, they turn soft and earthy, and their soaking liquid adds oomph to the sauce as well. Our fried onion topping is made from scratch - first, a dip in buttermilk, then fried to crunchy perfection.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
- Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
- For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
- Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
FAMILY FRESH GREEN BEAN CASSEROLE
Provided by Claire Robinson
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
- Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
HOMEMADE GREEN BEAN CASSEROLE
If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements of the Thanksgiving favorite, but its base is a mushroom gravy amped up with red-wine vinegar, red-pepper flakes and fresh thyme rather than a can of soup. If you don't want to fry the onions yourself (we understand), you can always substitute 1 1/2 cups store-bought fried onions or even crispier fried shallots.
Provided by Sarah Jampel
Categories casseroles, side dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the onions: In a medium bowl, combine the onions with the flour, bread crumbs and salt, and toss to coat the onion pieces.
- In a heavy skillet with high sides, pour enough oil to reach 1/2-inch up the side. Heat over medium-high until the oil is hot - a drop of water should sizzle and sputter when flicked into the oil.
- Add the onions in batches, taking care not to overcrowd them. Fry until golden-brown (they don't have to be deep brown, as they'll continue cooking in the oven), about 5 to 6 minutes, then use a slotted spoon or a pair of tongs to transfer to paper towels. Sprinkle lightly with salt. Repeat until you've fried all of the onions.
- Butter a shallow 4-quart baking dish and heat the oven to 400 degrees.
- Blanch the green beans: Bring a large pot of water to a boil with an ice bath nearby. When boiling, salt the water generously, add the green beans, and cook for 4 to 5 minutes, until slightly tender and bright green. Immediately transfer beans to the ice bath. When beans are chilled, drain and set aside.
- Pour water out of the pot, wipe dry and return to the stovetop. Over medium-high heat, melt 3 tablespoons butter. When melted, add the red-pepper flakes and thyme, and stir until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they start to brown significantly, 8 to 10 minutes. Add 1 teaspoon salt and sliced garlic and stir until fragrant, another 1 to 2 minutes.
- Sprinkle the flour all over and stir to coat the mushrooms. Gradually add the stock and milk, and bring to a simmer, stirring all the while. Turn the heat down to medium and continue to stir until the sauce is thick and creamy and coats the back of a spoon, 6 to 8 minutes. Remove from heat. Add nutmeg, black pepper, vinegar and Worcestershire, if using. Taste for salt, pepper and acidity.
- Add the green beans and half of the onions, stir to combine, and transfer to prepared baking dish. Top with remaining onions and bake for 15 to 20 minutes, until bubbling. Serve immediately.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 34 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 7 grams, TransFat 0 grams
PORTABELLO AND GREEN BEAN CASSEROLE
Steps:
- 1. Cook beans in boiling salted water. When they are tender, plunge into ice water until cold. Remove from ice water. 2. Oil mushroom caps and roast in a preheated 350 degree oven, 4 mins on each side until they are tender. 3. Saute red onion in butter until they are very soft and tender. 4. Over high heat, boil and reduce port to thick. Remove from heat and reserve. 5. Layer an 8x8 in pan with breadcrumbs. 6. Slice roasted mushroom caps on a bias and layer on top of bread crumbs. 7. Drizzle port reduction over mushrooms 8. Heat green beans in microwave until hot. Mix with green with caramelized onions and season with salt and pepper. 9. Place beans and onions on top of mushrooms. 10. Sprinkle with toasted pecans and gorgonzola 11. Bake at 350 for 15 minutes or until hot.
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love