Revamp Your Holiday Leftovers with Stuffed Mushrooms
A Creative Twist on a Classic Appetizer
Stuffed mushrooms have long been a staple at cocktail parties, and for good reason – they’re easy to make, flavorful, and visually appealing. This recipe takes the classic dish to the next level by using leftover Thanksgiving stuffing as the filling.
Gather Your Ingredients
- 24 large white button mushrooms (about 1 1/2 pounds)
- 3 tablespoons unsalted butter
- Salt
- Freshly ground black pepper
- 1 1/2 cups leftover stuffing
Prepare Your Mushrooms
Heat your oven to 400°F. Gently wipe the mushrooms clean with a damp paper towel or pastry brush, then trim the ends. Remove the stems and finely chop them, setting them aside for later use. Oil a baking sheet and set it aside.
Sauté the Mushroom Caps
Melt 2 tablespoons of butter in a medium frying pan over medium heat until it starts to foam. Add the mushroom caps and season with salt and freshly ground black pepper. Cook until they’re tender and golden brown, about 5 minutes. Remove the caps from the pan and place them top-down on the prepared baking sheet.
Add Flavor to the Stems
Return the frying pan to medium heat and melt the remaining tablespoon of butter until it foams. Add the chopped mushroom stems, seasoning with salt and freshly ground black pepper. Cook until they’re tender and slightly browned, about 5 minutes.
Combine the Stems and Stuffing
Place the cooked stems and leftover stuffing in a medium bowl and mix until well combined.
Assemble and Bake
Fill each mushroom cap with about 2 heaping teaspoons of the stuffing mixture. Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
Serve and Enjoy!
This recipe yields 6-8 servings and can be prepared in just 40 minutes, with 30 minutes of active cooking time. It’s an easy and delicious way to repurpose your holiday leftovers and impress your guests.
Leave a Reply