- 1/4 cup EVOO - Extra Virgin Olive Oil
- 2 garlic cloves, smashed
- 1 pound cremini mushroom, steam removed
- Salt and black pepper
- 3 cups leftover stuffing
- 1 egg, beaten
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup shredded cheddar cheese
- 3 leaves sage, chopped
Preheat oven to 425˚F.
Combine EVOO and garlic in a small saucepot. Cook garlic until soft and fragrant, about 5 minutes. Meanwhile, par-roast mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap side down, until just tender, 10 minutes. Cool.
Place the leftover stuffing in a mixing bowl and mix with beaten egg. Stuff the mushroom caps and topped each mushroom with mix of white sharp cheddar, Parm and finely chopped fresh sage. Bake 20 minutes.