Mushrooms with leftover stuffing
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- 30 large white mushrooms, 2 inches
- 3 cup(s) cornbread sausage stuffing, cooked
- 1 tablespoon(s) evoo
- 1 tablespoon(s) butter
- 4 ounce(s) provolone cheese
- 4 ounce(s) + 3 tbsp. grated parmesan
- Heat oven to 350. Clean mushrooms with damp cloth. Trim out stems and if needed, widen the bottom opening with a paring knife, going around in a circle. Reserve all mushroom trimmings.
- Line 2 cookie sheets with parchment paper.
- Toss mushroom caps in 2 tbsp. EVOO. Place upside down on cooie sheets and season underside with salt and pepper. Bake in oven for 10 minutes (they should begin to brown) and remove and set aside.
- Chop and brown the mushroom trimmings in 1 tbsp EVOO and 1 tbsp. butter until brown. Cool slightly in a bowl. Dice the leftover stuffing to small bits, and put in large bowl. Mix in cheeses (reserve 3 tbsp. parmesan for top) and browned mushrooms. Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of EVOO to achieve slightly moist consistency.
- Flip over the caps and stuff generously with filling. Place filling side up on cookie sheets. Sprinkle a bit more parmesan on top. Bake 15-10 minutes. Serve warm or at room temp.
This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.
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Mushrooms with leftover stuffing Recipe at a Glance
- COURSE: Appetizers