Stuffing Stuffed Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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. 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 |
Directions:
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.
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.)
|
|