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Bon Appétit

Stuffing Stuffed Mushrooms

3.9

(8)

These are great with almost any kind of stuffing — corn bread, oyster, sausage, you name it. Pour Spanish wine throughout the meal: a chilled white Albariño or a red Rioja.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 cups leftover stuffing
1 cup grated provolone cheese (about 3 ounces)
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup green onions, chopped
1 tablespoon olive oil (optional)
18 large button mushrooms (about 1 pound), stems removed
Olive oil

Preparation

  1. Step 1

    Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well. If mixture seems dry, add 1 tablespoon olive oil to moisten. Season with salt and pepper.

    Step 2

    Scoop out center of mushroom caps using small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)

TagsProvoloneCheeseDairyButton MushroomMushroomVegetableStarterDinnerNut FreeVegetarianEasyOven BakeBon Appétit
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