Stuffing Stuffed Mushrooms (Thanksgiving Leftover Recipe)

Also see the new, easier version posted recently!

I promised everyone I would post my Thanksgiving leftover recipes BEFORE Thanksgiving. We do “Gourmet Leftover Day Dinner” a few days after Thanksgiving, and I enjoy preparing these more unusual foods even more than T-Day itself. This first one requires that you’ve made a nice and greasy cornbread sausage stuffing. The rest is easy!

As an appetizer, 3 per person. I served alongside a green salad with orange vinaigrette.

30 large white mushrooms, about 2” in diameter

3 cups cornbread sausage stuffing (cooked)

1 tbsp Olive oil

1 tbsp butter

4 oz. shredded provolone cheese

4 oz + 3 tbsp. grated parmesan cheese

Heat oven to 350 degrees.

Clean mushroom with damp cloth. Trim out stems and if needed, widen the bottom opening with a paring knife, going around in a circle. Reserve all mushroom trimmings.

Line 2 cookie sheets with parchment paper.

Toss mushroom caps in 2 tbsp olive oil. Place upside down on cookie sheets and season underside with salt & pepper. Bake in oven for 10 minutes (watch for when they begin to turn brown) and remove and set aside.

Chop and brown the mushroom trimmings in 1 tbsp Olive Oil and 1 Tbsp butter until brown. Cool slightly in a bowl. Dice the leftover stuffing to small bits, and put in large bowl. Mix in cheeses (reserve 3 tbsp parmesan for top) and browned mushrooms. Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of olive oil to achieve slightly moist consistency.

Flip over the caps, and stuff generously with filling. Place filling side up on cookie sheets. Sprinkle a bit more parmesan cheese on top.

Bake for 15-20 minutes until brown. Can be served warm or at room temperature.

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