Green Bean Stuffed Portobellos

12 portobello mushroom caps, about 3 inch diameter
1 cup oil and vinegar salad dressing
1 teaspoon crushed garlic
3 teaspoons fine herbs (recommended: Spice Island)
olive oil cooking spray
1/4 cup grated parmesan
2 tablespoons italian bread crumbs
1 tablespoon melted butter
1-1/2 cups leftover green bean casserole

Place cleaned mushroom caps in large zip-top bag with salad dressing, garlic and 2 teaspoons fine herbs. Seal bag and massage gently to combine ingredients. Marinate 30 minutes to 1 hour.

Preheat oven to 375. Lightly spray a baking sheet with olive oil cooking spray; set aside.

In a small bowl, combine remaining 1 teaspoon fines herbs, parmesan, bread crumbs, and melted butter; set aside.

Remove mushroom caps from marinade and place on prepared baking sheet. Fill each cap with 1 to 2 tablespoons green bean casserole. Top with a heaping spoonful of bread crumb mixture. Roast in preheated oven for 15 to 18 minutes or until golden. Serve hot.