THIS IS A NEW, EVEN EASIER VERSION OF MY CLASSIC STUFFING STUFFED MUSHROOMS.
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! On Thanksgiving, we use a recipe from Better Homes and Gardens for Sausage Cornbread Stuffing.
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 or Chicken broth (only if needed to moisten)
4 oz. shredded provolone cheese (or shredded Italian cheese blend)
4 oz + 3 tbsp. shredded parmesan cheese (works better than grated)
Heat oven to 350 degrees.
Clean mushroom with damp cloth. Trim out stems, gills, and if needed, widen the bottom opening with a paring knife, going around in a circle.
Line 2 cookie sheets with parchment paper.
Toss mushroom caps gently in 2 tbsp olive oil. Place upside down (curved side up) on cookie sheets and season with salt & pepper. Bake in oven for 10 minutes (watch for when they begin to turn brown) and remove and set aside.
Dice the leftover stuffing to small bits, and put in large bowl. Mix in cheeses (reserve 3 tbsp parmesan for top). Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of olive oil (just a tablespoon or two) 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.
P.S. If you are curious what makes this recipe even easier than the original, see the original posting here. In the original, I cook the mushroom stems and add them into the stuffing mix. But I have found that just the stuffing and cheese is really good!