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Best Kid-Approved Green Bean Casserole Stuffed Mushrooms

green bean casserole stuffed mushrooms - featured image
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These stuffed mushrooms flip the classic green bean casserole into a handheld bite, with a creamy filling and crunchy fried onion topping. Perfect for picky eaters and family dinners.

Ingredients

Scale
  • 12 large white or cremini mushrooms, stems removed and reserved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 cups fresh or frozen green beans, trimmed and cut into 1-inch pieces
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup French’s crispy fried onions, crushed
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Clean the mushrooms with a damp paper towel. Gently twist off the stems and set aside. Brush the caps with olive oil and season lightly with salt and pepper. Place them cavity-side up on the baking sheet.
  3. Bring a small pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Drain and transfer to a bowl of ice water to stop the cooking. Drain again and pat dry.
  4. In a medium bowl, combine the cream of mushroom soup, milk, sour cream, garlic powder, onion powder, smoked paprika, and half of the shredded cheddar cheese. Stir until smooth. Add the blanched green beans and mix well. Gently mash about a third of the green beans with a fork or potato masher. Taste and adjust salt and pepper as needed.
  5. Using a small spoon, divide the filling evenly among the mushroom caps. Sprinkle the remaining cheddar cheese over the top.
  6. In a small bowl, mix the crushed fried onions with the grated Parmesan cheese. Sprinkle this mixture generously over each mushroom, pressing down gently.
  7. Bake for 18-22 minutes, until the mushrooms are tender and the topping is golden brown and bubbly. If desired, broil for the last 1-2 minutes, watching closely.
  8. Let the mushrooms cool on the baking sheet for 5 minutes before serving. Serve warm.

Notes

For best results, choose mushroom caps about 2 inches wide. To prevent watery mushrooms, brush with oil and bake empty for 5 minutes before stuffing. The filling can be made up to 2 days ahead. For extra crunch, broil the topping for 1-2 minutes at the end, but watch closely to avoid burning.

Nutrition

Keywords: green bean casserole, stuffed mushrooms, kid-friendly, appetizer, holiday, comfort food

Find it online: https://freshforkful.com/best-kid-approved-green-bean-casserole-stuffed-mushrooms/