I’ve been experimenting with appetizers lately, and I recently made 7 Green Bean Casserole Stuffed Mushroom Caps. Using Baby Bella mushrooms as the base, I created a savory mix of green beans and cream sauce that’s actually quite satisfying. Topped with crispy fried onions, these bites were a hit at my last gathering. If you’re curious about how to recreate this delicious treat, there’s more to the process than you might think.
Ingredients for Green Bean Casserole Stuffed Mushroom Caps
Stuffed Mushroom Caps are a delightful and savory appetizer that combines the classic flavors of green bean casserole into a bite-sized delight. These delicious bites feature tender mushroom caps filled with a creamy, garlicky mixture reminiscent of the beloved holiday dish, making them perfect for gatherings or as a comforting snack.
| Ingredients | Quantity |
|---|---|
| Large round mushroom caps | 12-15 |
| Green beans (fresh or canned) | 1 cup |
| Cream of mushroom soup | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Fried onion strings | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Grated Parmesan cheese | 1/4 cup |
Cooking Steps Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your stuffed mushroom caps cook evenly.
- Prepare the Mushroom Caps: Clean the mushroom caps gently with a damp cloth to remove any dirt. Carefully remove the stems from the caps and set aside. Place the caps on a baking sheet, stem side up.
- Chop the Mushroom Stems: Finely chop the removed mushroom stems and set them aside for later.
- Sauté the Green Beans: If using fresh green beans, trim and blanch them in boiling water for 2-3 minutes until slightly tender. Then, chop them into small pieces. If using canned green beans, simply drain and chop them.
- Mix the Stuffing: In a large bowl, combine the chopped mushroom stems, sautéed or canned green beans, cream of mushroom soup, shredded cheddar cheese, fried onion strings, garlic powder, salt, and pepper. Mix well until all ingredients are combined and a creamy filling forms.
- Fill the Mushroom Caps: Using a spoon, generously spoon the filling mixture into each mushroom cap, pressing it down gently to ensure they’re filled well.
- Drizzle with Olive Oil: Lightly drizzle the top of each stuffed mushroom cap with olive oil to promote browning during baking.
- Bake the Mushroom Caps: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Add Parmesan Cheese: In the last 5 minutes of baking, sprinkle the grated Parmesan cheese over the tops of the stuffed mushrooms for an extra layer of flavor and texture.
- Serve and Enjoy: Once baked, remove the stuffed mushroom caps from the oven and allow them to cool for a couple of minutes. Serve warm as an appetizer and enjoy the delicious fusion of flavors!
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Preparing the Baby Bella Mushrooms
Preparing Baby Bella Mushrooms is an essential step in making Stuffed Mushroom Caps that are both delicious and aesthetically pleasing. Baby Bella mushrooms are slightly firmer and have a rich, earthy flavor, which enhances the overall taste of your stuffed caps. Following the steps below will ensure your mushrooms are perfectly prepared for filling.
| Ingredients | Quantity |
|---|---|
| Baby Bella mushrooms | 12-15 |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps Instructions:
- Select the Mushrooms: Choose fresh, firm Baby Bella mushrooms that are free from blemishes. Look for caps that are open yet still firm to the touch, as they will hold up well during cooking.
- Wash the Mushrooms: Gently clean each mushroom with a damp paper towel or cloth to remove any dirt. Avoid rinsing them under water as mushrooms can absorb moisture, impacting their flavor and texture.
- Remove the Stems: Carefully twist and pull the stems from each mushroom cap. Set the stems aside, as they can be used in the stuffing mixture.
- Prepare the Caps: Place the mushroom caps, stem-side up, on a clean cutting board or a large plate. This arrangement makes it easier for filling later.
- Drizzle with Olive Oil: Lightly drizzle olive oil over each mushroom cap. Use a brush or your fingers to ensure the oil covers the entire surface. This step adds flavor and helps to prevent the mushrooms from drying out while baking.
- Season the Caps: Sprinkle salt and pepper over the tops of the mushroom caps, adjusting the amount to your personal taste preferences.
- Set Aside: Place the prepared mushroom caps on a baking sheet, ensuring they are evenly spaced for uniform cooking. Now they are ready for the next step of your Stuffed Mushroom Caps preparation.
With these Baby Bella mushrooms prepped and ready, you can move on to creating the delicious cream sauce for your stuffing to complete your appetizer.
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Making the Cream Sauce
Making the Cream Sauce for your Stuffed Mushroom Caps is a crucial step that adds richness and flavor to the dish. This creamy, savory sauce will form the base of your stuffing, combining beautifully with the earthy taste of Baby Bella mushrooms. Follow these instructions to whip up a delicious cream sauce.
| Ingredients | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Heavy cream | 1 cup |
| Cream cheese | 4 ounces, softened |
| Parmesan cheese | 1/2 cup, grated |
| Fresh parsley | 2 tablespoons, chopped |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps Instructions:
- Melt the Butter: In a medium saucepan, melt the butter over medium heat. Allow it to melt completely without browning, ensuring a smooth sauce base.
- Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes. Stir frequently until the garlic is fragrant and lightly golden, being careful not to burn it.
- Add the Heavy Cream: Pour in the heavy cream, stirring continuously to combine it with the garlic and butter. Increase the heat slightly and bring the mixture to a gentle simmer. Be careful not to let it boil.
- Incorporate the Cream Cheese: Add the softened cream cheese to the saucepan. Use a whisk or a spatula to stir it in until it melts and blends smoothly into the cream.
- Mix in the Parmesan Cheese: Gradually add the grated Parmesan cheese into the sauce, stirring continuously until it melts and the sauce thickens. This will add a deliciously cheesy flavor to your cream sauce.
- Season the Sauce: Taste the cream sauce, and season it with salt and pepper according to your preference. It’s important to adjust the seasoning to make sure the flavors are well balanced.
- Add Fresh Parsley: Finally, fold in the chopped fresh parsley into the cream sauce, adding a touch of color and freshness to complement the richness.
- Remove from Heat: Once everything is combined and the sauce has a creamy consistency, remove it from the heat. Your cream sauce is now ready to be used in the stuffing of your prepared Baby Bella mushroom caps.
With the delicious cream sauce completed, it’s time to move on to mixing the green bean filling for your Stuffed Mushroom Caps!
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Mixing the Green Bean Filling
The Green Bean Filling is a delightful mixture that complements the rich cream sauce and earthy flavors of the stuffed mushroom caps. This filling adds a fresh, crisp texture and vibrant color to the dish, making each bite a delicious combination of flavors. Follow this recipe to create a tasty green bean filling for your Stuffed Mushroom Caps.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 cup, trimmed and chopped |
| Olive oil | 1 tablespoon |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Salt | To taste |
| Pepper | To taste |
| Lemon juice | 1 tablespoon |
| Bread crumbs | 1/2 cup |
| Extra Parmesan cheese | 1/4 cup, grated |
Cooking Steps Instructions:
- Prepare the Green Beans: Start by washing and trimming the ends off the fresh green beans. Chop them into small bite-sized pieces for even cooking.
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the chopped green beans and cook for about 2-3 minutes until they are bright green and slightly tender. Don’t overcook them; they should still have a bit of crunch. Once cooked, remove them from the heat and immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking process. Drain and set aside.
- Sauté the Onion and Garlic: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes or until translucent. Next, add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to let it brown.
- Combine Ingredients: In a large mixing bowl, combine the blanched green beans, sautéed onion and garlic, salt, pepper, and lemon juice. Toss everything together to ensure the flavors meld.
- Incorporate Bread Crumbs and Cheese: Gently fold in the bread crumbs and the extra Parmesan cheese, mixing until everything is well combined. The bread crumbs will help bind the filling together, while the cheese adds extra flavor.
- Adjust Seasoning: Taste the filling and adjust the seasoning with additional salt, pepper, or lemon juice as needed. The mixture should be flavorful and well-balanced.
- Prepare for Stuffing: Your green bean filling is now ready to be used! Scoop it into the prepared cream sauce and mix thoroughly to create a cohesive stuffing mixture for your mushroom caps.
Once the green bean filling is fully mixed, you’re ready to move on to the next step: Stuffing the Mushroom Caps.
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Stuffing the Mushroom Caps
Stuffed Mushroom Caps are a savory dish that features large mushroom caps filled with a delicious mixture of green beans, creamy sauce, and aromatic herbs. They make for a perfect appetizer or side dish at any meal, providing a delightful burst of flavor in every bite. Follow this recipe to properly stuff your mushroom caps with the prepared green bean filling.
| Ingredients | Quantity |
|---|---|
| Large mushroom caps | 12-15 caps |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Cream sauce | 1 cup (prepared or homemade) |
Cooking Steps Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that the mushroom caps will cook evenly and allow the flavors to meld beautifully.
- Clean the Mushroom Caps: Take the large mushroom caps and gently wipe them with a damp paper towel to remove any dirt. Be careful not to wash them under water, as mushrooms can absorb moisture and become soggy.
- Remove Stems: Carefully twist or cut off the stems of each mushroom cap. Set the stems aside, as they can be finely chopped and added to the stuffing mixture if desired.
- Season the Caps: Drizzle the insides of the mushroom caps with olive oil, and sprinkle with salt and pepper to taste. This will enhance the flavor of the mushrooms during baking.
- Stuff the Caps: Using a spoon, generously scoop the prepared green bean filling into each mushroom cap, packing the mixture lightly to ensure it holds its shape. Fill them to the top without overflowing, as the filling will expand slightly while cooking.
- Arrange on a Baking Sheet: Place the stuffed mushroom caps on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Make sure they are spaced apart to allow even cooking.
- Add Cream Sauce: Drizzle or spoon some of the cream sauce over the stuffed caps. This will keep the filling moist as it bakes and adds an additional layer of flavor.
- Bake the Mushroom Caps: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are cooked through and tender, and the filling is heated thoroughly. The tops may become slightly golden.
- Cool and Serve: Once baked, remove the stuffed mushroom caps from the oven and let them cool for a few minutes before serving. They can be enjoyed warm or at room temperature as a delightful appetizer or side dish.
Enjoy your deliciously stuffed mushroom caps, a dish that is sure to impress!
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Topping With Fried Onions
Topping the Stuffed Mushroom Caps with fried onions adds a delightful crunch and an extra layer of flavor to this savory dish. The crispy onions complement the rich and creamy filling, elevating the overall taste of the stuffed mushrooms. This simple addition transforms them into an unforgettable appetizer or side dish.
| Ingredients | Quantity |
|---|---|
| Fried onions | 1 cup |
| Large mushroom caps | 12-15 caps |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Cream sauce | 1 cup (prepared or homemade) |
| Green bean filling | 2 cups (prepared beforehand) |
Cooking Steps Instructions:
- Prepare Fried Onions: If using store-bought fried onions, measure out 1 cup for topping the stuffed mushrooms. If making your own, slice an onion thinly, coat in flour, and fry until golden brown and crispy. Drain on paper towels and set aside.
- Preheat the Oven: Ensure your oven is preheated to 375°F (190°C). This will maintain consistent cooking temperatures for the stuffed mushrooms.
- Prepare Mushroom Caps: Clean the large mushroom caps as mentioned in the previous instructions, seasoning them with olive oil, salt, and pepper.
- Stuff the Caps: Fill each mushroom cap generously with the prepared green bean filling. Ensure the filling is compact and level with the top of the caps.
- Drizzle with Cream Sauce: Pour a small amount of cream sauce over each stuffed mushroom cap, ensuring it coats the filling well without spilling over the edges.
- Arrange on a Baking Sheet: Place the stuffed mushroom caps on a parchment-lined baking sheet, giving them space in between for even cooking.
- Bake the Mushroom Caps: Slide the baking sheet into the oven and bake for 20-25 minutes until the mushrooms are tender and the filling is hot.
- Add Fried Onions: Approximately 5 minutes before the mushrooms are done baking, remove the baking sheet from the oven. Sprinkle the fried onions generously on top of each stuffed mushroom cap.
- Finish Baking: Return the mushroom caps to the oven for the final minutes of cooking. This will allow the fried onions to become warm and slightly crisp.
- Serve: Once baked, carefully remove the stuffed mushroom caps from the oven and let them cool for a couple of minutes before serving. Enjoy the wonderful combination of flavors and textures!
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Baking and Serving Suggestions
Stuffed mushroom caps are a delightful appetizer or side dish, featuring tender mushroom caps filled with a savory mixture, topped with cream sauce and fried onions for an added crunch. This dish is perfect for any gathering, as it combines rich flavors with a satisfying texture that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Large mushroom caps | 12-15 caps |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Cream sauce | 1 cup (prepared or homemade) |
| Green bean filling | 2 cups (prepared beforehand) |
| Fried onions | 1 cup |
Cooking Steps Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your stuffed mushrooms will cook evenly and thoroughly.
- Prepare the Mushroom Caps: Gently clean the large mushroom caps using a damp cloth to remove any dirt. Remove the stems if necessary, and ensure the caps are intact for stuffing.
- Season the Mushrooms: Place the cleaned mushroom caps in a large bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss them gently to ensure even coverage.
- Fill the Caps: Prepare your green bean filling ahead of time. Spoon the filling generously into each mushroom cap, pressing down slightly to ensure the caps are filled to the top.
- Add Cream Sauce: Carefully drizzle a small amount of cream sauce over each filled mushroom cap. This will add creaminess to the dish while keeping the filling moist.
- Arrange for Baking: Place the stuffed mushroom caps on a parchment-lined baking sheet, making sure to space them out to allow for even cooking.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for about 20-25 minutes. You want the mushrooms to be tender and the filling to be heated through.
- Top with Fried Onions: Five minutes before the baking time is complete, take the baking sheet out of the oven. Sprinkle a generous amount of fried onions over each mushroom cap, allowing them to warm up and slightly crisp.
- Finish Baking: Return the baking sheet to the oven for the final minutes of cooking. This will allow the fried onions to meld with the other ingredients, creating a delicious topping.
- Serve: After baking, carefully remove the stuffed mushroom caps from the oven. Allow them to cool for a couple of minutes before serving. Enjoy them warm as a delightful appetizer or side dish!