Sunday, November 29, 2009

Recipe Share Sunday: Stuffing Stuffed Mushrooms

Looking for a new way to serve those Thanksgiving leftovers? 

Earlier in the month at my "Dinnerless" Dinner Party, I made these great Stuffing Stuffed Mushrooms as hors d'oeuvres .  They were so easy to make and very tasty!  I'll definitely be doing this again with all the stuffing that's hanging out in my fridge.

2 cups leftover stuffing
1 cup grated provolone cheese (about 3 ounces)
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup green onions, chopped
1 tablespoon olive oil (optional)
18 large button mushrooms (about 1 pound), stems removed

Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well. If mixture seems dry, add 1 tablespoon olive oil to moisten. Season with salt and pepper.

Scoop out center of mushroom caps using small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)

And on another note, Pete and I hosted our 1st Thanksgiving.  We bent the pescatarian rules for our favorite holiday and purchased an organic and local 12.5lb turkey from Whole Foods. We made multiple sides, my mom brought the pies, my mother in law brought the green bean casserole, and Mom-Mom made her famous potato filling.  We had a great time, and I look forward to hosting many more family dinners in the future.

My First Turkey!

No comments:

Post a Comment

I love hearing from my readers! Be sure to check back as I try to respond to all comments and questions here in the comment form :)