Food & Recipes

Stuffing Stuffed Mushrooms

by Rachael Ray Show Staff 9:00 AM, November 26, 2013

Aired November 26, 2013

Serves 6

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.

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