I've been getting the magazine Taste of Home for a couple of years now, and I think they have some great recipes. I was struck by a recipe in last month's issue, but I was more excited by the idea of it than the actual recipe: green bean casserole stuffed mushrooms. Their recipe had pureed stuffing, and I really didn't think it looked too appetizing. It kind of looked like baby food stuffed into a mushroom. I didn't even read how they made it because I wanted to create my own and make it "prettier."
Now I'm not going to lie and say this is something that you can quickly whip up. There are a few parts to it: you have to roast the mushrooms, boil the green beans, fry the onions, and make the sauce. But you can multitask a lot with this recipe. While the oven is preheating, you can make the onion topping. While the mushrooms are roasting, you can make the sauce. I tried a few different variations of this before I came up with this recipe, so I know that you can't put the sauce into the mushrooms and then roast them. It becomes a hot mess. It's best to roast the mushrooms separately and then stuff em and serve em.
I do, of course, have a way you can enjoy this appetizer with much less work. If you're making green bean casserole, save out a few of the green beans and chop them into 1/4 inch pieces. Pull out some of the sauce (minus the mushrooms), mix the green beans into it and spoon it into the roasted mushroom caps. You can even top it with the canned onions if you don't feel like frying the shallots or you could fry the shallots earlier in the day so they're ready when you need them. Whatever way that you do this, I think people will be pleasantly surprised by this appetizer. It's a different spin on the typical green bean casserole.
Green Bean Casserole Stuffed Mushrooms Recipe
Makes 8-10 mushrooms
Print this recipe
8-10 large mushrooms, rinsed and stems removed
For the filling:
10-12 green beans, trimmed
1 tablespoon butter
1 tablespoon all purpose flour
1/2 small clove of garlic, minced
1/4 cup chicken broth
1/4 cup heavy cream
1/4 teaspoon salt
For the onion topping:
1 small shallot, sliced thinly
1 tablespoon all purpose flour
Dash of salt and pepper
Dash of cayenne powder
1/4 cup milk
2 tablespoons vegetable oil
Preheat your oven to 350 degrees and spray a small sheet pan with cooking spray.
While your oven is preheating, make the onion topping. Place the sliced shallot in the milk and let sit for 10 minutes. Place the vegetable oil in a small skillet and heat on medium until smoking. In a small bowl, mix together the flour, salt, pepper, and cayenne. Remove the shallot slices from the milk and dredge them through the flour mixture. When the oil is hot, carefully place the floured shallot slices into the oil and let cook for about two minutes or until they are golden brown, turning the slices so they don't burn. Remove to a paper towel and let sit while you make everything else.
When you oven has preheated, place the mushrooms cap side down on the pan and bake for 20 minutes. Drain the liquid in the caps.
While the mushrooms are cooking, make the filling. Fill a medium saucepan with salted water and boil. Place in the green beans and cook for 5-6 minutes until bright green and crisp. Drain the green beans and plunge into a bowl filled with ice cold water to stop the cooking. Then cut the green beans into 1/4 inch pieces.
In the same saucepan, melt the butter and whisk in the flour and garlic. Stir and let brown for one minute. Add in the chicken broth slowly while whisking and let cook for one minute. Then whisk in the cream. Let cook for about 2 minutes while stirring until the sauce has thickened. If it's too thick, you can add more broth. Season with 1/4 teaspoon salt and add more if needed to taste. Remove from heat and stir in the chopped green beans.
Place a spoonful of the green bean topping into each mushroom cap and top with some of the fried shallots. Serve immediately.
A She Makes and Bakes original
Now I'm not going to lie and say this is something that you can quickly whip up. There are a few parts to it: you have to roast the mushrooms, boil the green beans, fry the onions, and make the sauce. But you can multitask a lot with this recipe. While the oven is preheating, you can make the onion topping. While the mushrooms are roasting, you can make the sauce. I tried a few different variations of this before I came up with this recipe, so I know that you can't put the sauce into the mushrooms and then roast them. It becomes a hot mess. It's best to roast the mushrooms separately and then stuff em and serve em.
I do, of course, have a way you can enjoy this appetizer with much less work. If you're making green bean casserole, save out a few of the green beans and chop them into 1/4 inch pieces. Pull out some of the sauce (minus the mushrooms), mix the green beans into it and spoon it into the roasted mushroom caps. You can even top it with the canned onions if you don't feel like frying the shallots or you could fry the shallots earlier in the day so they're ready when you need them. Whatever way that you do this, I think people will be pleasantly surprised by this appetizer. It's a different spin on the typical green bean casserole.
Green Bean Casserole Stuffed Mushrooms Recipe
Makes 8-10 mushrooms
Print this recipe
8-10 large mushrooms, rinsed and stems removed
For the filling:
10-12 green beans, trimmed
1 tablespoon butter
1 tablespoon all purpose flour
1/2 small clove of garlic, minced
1/4 cup chicken broth
1/4 cup heavy cream
1/4 teaspoon salt
For the onion topping:
1 small shallot, sliced thinly
1 tablespoon all purpose flour
Dash of salt and pepper
Dash of cayenne powder
1/4 cup milk
2 tablespoons vegetable oil
Preheat your oven to 350 degrees and spray a small sheet pan with cooking spray.
While your oven is preheating, make the onion topping. Place the sliced shallot in the milk and let sit for 10 minutes. Place the vegetable oil in a small skillet and heat on medium until smoking. In a small bowl, mix together the flour, salt, pepper, and cayenne. Remove the shallot slices from the milk and dredge them through the flour mixture. When the oil is hot, carefully place the floured shallot slices into the oil and let cook for about two minutes or until they are golden brown, turning the slices so they don't burn. Remove to a paper towel and let sit while you make everything else.
When you oven has preheated, place the mushrooms cap side down on the pan and bake for 20 minutes. Drain the liquid in the caps.
While the mushrooms are cooking, make the filling. Fill a medium saucepan with salted water and boil. Place in the green beans and cook for 5-6 minutes until bright green and crisp. Drain the green beans and plunge into a bowl filled with ice cold water to stop the cooking. Then cut the green beans into 1/4 inch pieces.
In the same saucepan, melt the butter and whisk in the flour and garlic. Stir and let brown for one minute. Add in the chicken broth slowly while whisking and let cook for one minute. Then whisk in the cream. Let cook for about 2 minutes while stirring until the sauce has thickened. If it's too thick, you can add more broth. Season with 1/4 teaspoon salt and add more if needed to taste. Remove from heat and stir in the chopped green beans.
Place a spoonful of the green bean topping into each mushroom cap and top with some of the fried shallots. Serve immediately.
A She Makes and Bakes original
