Green Bean Casserole Stuffed Mushrooms

• 3 turkey bacon strips, diced
• 1-1/2 teaspoons minced garlic
• 1 can (14-1/2 ounces) French-style green beans, drained
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup condensed cream of onion soup, undiluted
• 1/4 cup water
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 30 whole baby portobello mushrooms
• Cooking spray
• 1 can (2.8 ounces) French-fried onions

1. In a small skillet, cook bacon over medium heat until crisp. Add garlic; cook 1 minute longer. Place the green beans, 1/2 cup cheese, soup, water, nutmeg, pepper and bacon mixture in a food processor; process until blended. Transfer to a small bowl; fold in bread crumbs.
2. Remove stems from mushrooms; discard stems or save for another use. Spritz mushroom caps with cooking spray; place in an ungreased 15x10x1-in. baking pan, stem side down. Bake at 425u0b0 for 10 minutes, turning once.
3. Drain liquid from caps; fill with green bean mixture. Top with remaining cheese and fried onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through.
4. After baking mushroom caps, drain and stuff mushrooms. Cool. Freeze on waxed paper-lined
5. until firm. Transfer to freezer containers; return to freezer. To use, bake mushrooms as directed, increasing time as necessary to heat through.

bacon, garlic, green beans, parmesan cheese, condensed cream, water, ground nutmeg, pepper, bread crumbs, baby portobello mushrooms, cooking spray, onions

Taken from www.tasteofhome.com/recipes/green-bean-casserole-stuffed-mushrooms/ (may not work)