Green Bean & Mushroom Casserole

• 2 lbs green beans
• 3 tablespoons butter
• 1 1/2 cups frozen pearl onions
• 8 ounces baby portabella mushrooms, sliced
• 1/4 cup white wine or 1/4 cup milk
• 1 (5 1/4 ounce) package boursin garlic & herb spreadable cheese
• 1/4 cup dry Italian seasoned breadcrumbs
• 2 tablespoons grated parmesan cheese

1. Over high heat, bring pot of salted water to boil. Add beans. Cover; cook 4-5 minutes. Coat 2-quart baking dish with cooking spray. Drain beans; reserve. Preheat oven to 375 degrees.
2. In large skillet, melt 1 T. butter over medium heat. Add onions; cook, stirring, 3-4 minutes. Add mushrooms; cook, stirring, until softened, 1-2 minutes. Add wine; cook 2 minutes. Stir in Boursin cheese; cook until melted. Toss with beans; transfer to baking dish.
3. Melt remaining 2 T. butter. Stir in breadcrumbs and Parmesan; sprinkle over green beans. Cover lightly with foil. Bake 20 minutes. Uncover; bake until golden, 10 minutes.

green beans, butter, frozen pearl onions, baby portabella mushrooms, white wine, garlic, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/green-bean-mushroom-casserole-339623 (may not work)