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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!


  • 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


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.

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