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Cozy Green Bean Casserole Stuffed Mushrooms: Easy Appetizer

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These cozy green bean casserole stuffed mushrooms take everything you love about that classic holiday casserole — the creamy sauce, the tender green beans, the crunchy onion topping — and pack it all into a bite-sized mushroom cap. It’s comfort food in its most portable, snackable form.

Ingredients

Scale
  • 24 large white or cremini mushrooms (about 2 inches across)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup frozen cut green beans, thawed and chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup French’s crispy fried onions, slightly crushed
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Gently wipe the mushrooms clean with a damp paper towel. Carefully twist off the stems. Use a small spoon or melon baller to gently scoop out a little bit of the inside of each mushroom cap, creating a small well for the filling.
  3. Place the mushroom caps on the prepared baking sheet, cavity-side up. Brush them lightly with olive oil and sprinkle with a tiny pinch of salt and pepper.
  4. In a small bowl, combine the cream of mushroom soup, chopped green beans, shredded cheddar cheese, sour cream, Parmesan cheese, chopped onion, minced garlic, dried thyme, and black pepper. Stir until well combined.
  5. Using a small spoon or melon baller, carefully fill each mushroom cap with the green bean mixture. Use about a heaping teaspoon per mushroom. Press the filling down gently.
  6. Crush the crispy fried onions slightly with your hands. Top each filled mushroom with a generous pinch of the crushed onions. Drizzle or brush a tiny bit of melted butter over the onions.
  7. Bake for 18 to 22 minutes, or until the mushrooms are tender and the filling is hot and bubbly. If the onions are not brown enough after 20 minutes, broil for 1 to 2 minutes, watching closely.
  8. Let the mushrooms rest on the baking sheet for 5 minutes before serving. Transfer to a serving platter and garnish with fresh parsley or extra fried onions if desired. Serve warm.

Notes

You can assemble these mushrooms up to 24 hours ahead of time. Just fill them, top with the onions, and refrigerate on the baking sheet covered with plastic wrap. When ready to bake, add 5 to 7 minutes to the cooking time. For a vegan version, use dairy-free cream of mushroom soup, vegan cheddar, plant-based sour cream, and vegan Parmesan. For gluten-free, use gluten-free cream of mushroom soup and gluten-free crispy fried onions (French’s original are gluten-free).

Nutrition

Keywords: green bean casserole, stuffed mushrooms, appetizer, holiday, Thanksgiving, Christmas, comfort food, easy, quick

Find it online: https://zorbmeal.com/cozy-green-bean-casserole-stuffed-mushrooms-easy-appetizer/