Stuffed Mushroom Stuffing

Stuffed Mushroom Stuffing
Staff Writer

This recipe from makes it easy to add another vegetable to the plate, and is a fun and unconventional way to serve stuffing at Thanksgiving.

Notes

This recipe was adapted from the original by Patricia Stagich of Comfy Cuisine. Visit her blog to see the full recipe and read other delicious ones.

Directions

Preheat the oven to 425 degrees.

Remove the stems from the mushrooms, set aside the caps, and finely chop the stems. Heat the olive olive oil and 3 tablespoons of the butter in a medium skillet over medium heat. Add the onions and cook until wilted, about 1 minute. Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes. Remove and cool.

Toss the bread cubes, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables together until thoroughly blended. Add ¾ cup of chicken stock and season to taste with salt and pepper. Stuff the cavity of each mushroom cap with the filling.

Using 2 tablespoons of the butter, grease a 12-by-18-inch baking pan. Arrange the mushrooms side by side in the pan. Sprinkle with Parmesan cheese. Using the remaining butter, dot the top of each mushroom with a small pad of butter. Add the remaining stock, wine, and the last of the parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20 minutes.
 

Nutrition

Calories per serving:

470 kcal

Daily value:

24%

Servings:

4
  • Carbohydrate, by difference 40 g
  • Protein 18 g
  • Total lipid (fat) 28 g
  • Vitamin A, IU 1188 IU
  • Vitamin A, RAE 112 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 14 mg
  • Vitamin D 12 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 7 µg
  • Ash 7 g
  • Aspartic acid 1 g
  • Calcium, Ca 332 mg
  • Carotene, alpha 3 µg
  • Carotene, beta 297 µg
  • Cholesterol 26 mg
  • Choline, total 52 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 75 µg
  • Fatty acids, total monounsaturated 14 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 8 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 6 g
  • Fluoride, F 21 µg
  • Folate, DFE 44 µg
  • Folate, food 31 µg
  • Folate, total 39 µg
  • Folic acid 8 µg
  • Glutamic acid 2 g
  • Iron, Fe 4 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 15 µg
  • Lysine 1 g
  • Magnesium, Mg 77 mg
  • Manganese, Mn 1 mg
  • Niacin 9 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 397 mg
  • Potassium, K 1014 mg
  • Proline 1 g
  • Retinol 84 µg
  • Riboflavin 1 mg
  • Selenium, Se 23 µg
  • Serine 1 g
  • Sodium, Na 1473 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 7 g
  • Threonine 1 g
  • Tocopherol, gamma 3 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 229 g
  • Zinc, Zn 3 mg
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