HOME > Recipes > Stuffing Stuffed Mushrooms

Stuffing Stuffed Mushrooms

Use your extra stuffing for these delicious snacks or appies – Rach tells you how to par-roast the mushrooms first for even cooking!

Ingredients

  • 1/4 cup extra virgin olive oil (EVOO)

  • 2 cloves garlic, smashed

  • 1 pound crimini mushrooms, stems 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 sage leaves, finely chopped

Preparation

Pre-heat the oven to 425?F. Combine the EVOO and garlic in a small saucepot. Cook the garlic until soft and fragrant, about 5 minutes. Meanwhile, par-roast the 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 the beaten egg. Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage. Bake for 20 minutes.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...