December 29, 2023 Faith Coats

Stuffing Stuffed Mushrooms Recipe

Use your extra stuffing for these delicious snacks or appies – Rach tells you how to par-roast the mushrooms first for even cooking!

Use your extra stuffing for these delicious snacks or appies – Rach tells you how to par-roast the mushrooms first for even cooking!

Ingredients

1/4 cup extra virgin olive oil (EVOO)
2 cloves garlic, smashed
1 pound crimini mushrooms, stems removed
Salt and black pepper
3 cups leftover stuffing
1 egg, beaten
1/4 cup grated Parmigiano Reggiano
1/4 cup shredded cheddar cheese
3 sage leaves, finely chopped

Preparation

Pre-heat the oven to 425?F.

Combine the EVOO and garlic in a small saucepot. Cook the garlic until soft and fragrant, about 5 minutes. Meanwhile, pan-roast the mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap-side down, until just tender, 10 minutes. Cool.

Place the leftover stuffing in a mixing bowl and mix with the beaten egg. Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage. Bake for 20 minutes.

Ingredients

1/4 cup extra virgin olive oil (EVOO)
2 cloves garlic, smashed
1 pound crimini mushrooms, stems removed
Salt and black pepper
3 cups leftover stuffing
1 egg, beaten
1/4 cup grated Parmigiano Reggiano
1/4 cup shredded cheddar cheese
3 sage leaves, finely chopped

Directions

Pre-heat the oven to 425?F. Combine the EVOO and garlic in a small saucepot. Cook the garlic until soft and fragrant, about 5 minutes. Meanwhile, par-roast the mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap-side down, until just tender, 10 minutes. Cool. Place the leftover stuffing in a mixing bowl and mix with the beaten egg. Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage. Bake for 20 minutes.