Stuffing Stuffed Mushrooms are a delicious appetizer perfect for the holidays. Use up that left over stuffing for these tasty mushrooms.
Stuffing stuffed mushrooms are a great way to use up some left over stuffing and make the perfect appetizer for a holiday gathering. Stuffing is one of my favorite dishes of a holiday feast. But no matter how much I eat, there still always seems to be leftovers.
This is how these stuffed mushrooms came to about. The day after Thanksgiving I try to find new ways to use what we have left in the fridge. I spooned the stuffing into some mushrooms we had and topped with a little cheese, because cheese makes everything better. A little drizzle of EVOO and voila!
Tips for making stuffing:
- Butter. Cook celery and onion in butter to soften before adding to stuffing.
- For these mushrooms, keep it simple. Just use your tried and true stuffing recipe. No need for lots of extras. A little ground sausage would be good in this though. 🙂
- For a little extra flavor add a teaspoon of poultry seasoning to the stuffing.
- Don’t add so much liquid it becomes soggy. For this recipe I used Pepperidge Farm stuffing mix and followed their recommended amount of liquid.
More holiday appetizers:
- Bacon wrapped water chestnuts
- Sweet potato fritters
- Honey and cinnamon whipped goat cheese with fig jam
- Pimento cheese ball
- Chipped beef cheese ball
Stuffing Stuffed Mushrooms
- 10-15 large cremini mushrooms, washed and stem taken out
- 2 cups prepared stuffing
- 3 tbls Parmesan cheese
- Preheat oven to 375 degrees F.
- Line baking sheet with aluminum foil and spray with non-stick cooking spray.
- Placed mushroom caps on baking sheet and fill with stuffing. Sprinkle the top with cheese and then drizzle with oil.
- Bake for 20 minutes. Serve immediately.