NORMAN — Norman cook Liz Owen’s Green Bean Casserole Stuffed Mushrooms has been awarded a blue ribbon at Just A Pinch Recipes, the new online social community created for and by cooks in hometown America at www.justapinch.com.
Owen’s Green Bean Casserole Stuffed Mushrooms was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe.
“My daughter loves stuffed mushrooms and greenbean casserole. This is the best of both,” Owen said.
Owen’s Green Bean Casserole Stuffed Mushrooms, along with thousands of others, can be viewed, printed and shared at no charge through Just A Pinch. Owen is one of several area residents participating in the club, known as “America’s Great Recipe Swap.” Members can post their own “family tested and approved” recipes, try recipes submitted by other club members, print hundreds of grocery coupons and enter recipe contests. They also have the opportunity to utilize a personal online recipe box to save recipes, compile grocery lists and plan meals. In addition, members can create and join discussion groups, to chat about recipes, share cooking tips and build relationships.
“We continually add new features to the club based on the feedback of our members,” Tharpe said. “It’s because of people like Liz Owen, who is proud to share her family’s favorite recipes with other hometown cooks, that the club has become so popular and is growing so fast.”
Green Bean Casserole Stuffed Mushrooms
3 slc bacon strips, diced
1 Tbsp butter
1/4 c onion, diced
1 can cooked drained, diced green beans
1/4 c canned condensed cream of onion soup
3/4 c shredded cheddar cheese
1/4 c half-and-half
1/4 c sour cream
1/2 tsp salt
1/2 tsp pepper
30 whole baby portobello mushrooms
2.8 oz can of french-fried onions
Preheat oven to 425 degrees. Coat a 13-x-9-x-2-inch baking dish with cooking spray.
In a small skillet, cook diced bacon over medium heat until crisp, add butter, melt over medium heat. Add onion and cook until tender. Remove from heat and set aside to cool.
In a large bowl, combine drained, diced green beans, soup, 1⁄2 cup of cheese, half-and-half, sour cream, salt, pepper and reserved cooked bacon and onion. Stir to combine.
Remove stems from mushrooms, discard stems. Spritz mushroom caps with cooking spray. Place mushrooms stem side down in baking dish and bake for 10 minutes turning them once after 5 minutes.
Drain liquid from caps. Fill with green bean mixture. Top with cheese and fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Serve warm.