Stuff mushrooms with leftover stuffing for a bite that’s twice as nice.
| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 6 |
Ingredients
- 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned
- 2 tablespoons extra-virgin olive oil
- 2 cups crumbled leftover stuffing
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
- Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 234 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 379 mg |