(original post date 11/29/2009)
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.)
Hope everyone had a great weekend!