In the days following Thanksgiving, stuffing is still a star attraction in uor house. It’s been piled on legendary turkey sandwiches, it’s been microwaved as a midnight snack, and, admittedly it’s been picked at cold, straight out of the fridge. Sooner or later though everyone’s had their fill of this annual treat and there’s a little left in a now overlooked storage container at the back of the fridge. Luckily, a little is all you need.
This stuffed mushrooms recipe will revive that stuffing in a snap and everyone will forget they’ve been eating it all week.
We made this using our Cranberry Sage Sausage Stuffing and it was awesome when resurrected this way. Our stuffing was chunky farmhouse-style with croutons and large pieces of sausage, so we first pulverized it a bit in the food processor. If your is already fairly fine, you can skip that step.
- 12 white mushrooms
- 1 cup cold leftover stuffing (here’s the stuffing recipe we used)
- 2 tablespoons olive oil, plus a little for pan
- 2 tablespoons crumbled goat cheese
- salt and pepper
- Preheat oven to 375° F
- Clean the mushrooms.
- Remove and coarsely chop the mushroom stems.
- Sauté chopped stems in a little olive oil for about 5 minutes. Set Aside.
- Place mushroom caps hole side down in a baking dish that has been sprayed with cooking spray.
- Bake in oven for 10 minutes.
- While mushrooms are pre-baking, place cold stuffing in a food processor and process into a finer crumbly consistency.
- Transfer stuffing to a mixing bowl.
- Stir in 2 tablespoons olive oil.
- Add the mushroom stems.
- Add goat cheese.
- Mix to combine.
- When mushroom caps are done baking, remove them from the oven and turn each one hole side up in the baking dish. (Careful dish will be hot.)
- Using a teaspoon, fill each cap with stuffing.
- Season with salt and pepper.
- Bake for 10-12 minutes until tops and mushrooms are rich brown.
Co-Author of Garden Candy Basics