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  • 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


Serves: 6


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.