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.

4
Servings
570
Calories Per Serving
Deliver Ingredients

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.

Ingredients

  • 14  Ounces  large white mushrooms
  • 2  Tablespoons  extra-virgin olive oil
  • 1/2  Cup  butter, divided
  • 1/2  Cup  red bell pepper, finely chopped
  • 6  Ounces  dried 1/2-inch bread cubes
  • 1/2  Cup  grated Parmesan cheese, plus extra for garnish
  • 1/4  Cup  finely chopped Italian parsley
  • Salt and pepper, to taste
  • 1 1/2  Cup  chicken stock, divided
  • 1/4  Cup  dry white wine

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.
 

Nutritional Facts

Total Fat
29g
41%
Sugar
23g
26%
Saturated Fat
13g
54%
Cholesterol
36mg
12%
Carbohydrate, by difference
63g
48%
Protein
18g
39%
Vitamin A, RAE
88µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
315mg
32%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Fluoride, F
21µg
1%
Folate, total
44µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
287mg
41%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
1575mg
100%
Water
181g
7%
Zinc, Zn
2mg
25%

Stuffed Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Stuffed Mushroom Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.