Stuffing-Stuffed Mushrooms

Stuffing-Stuffed Mushrooms
Staff Writer
Patti Stagich

The turkey and dressing get all the attention on Thanksgiving, but it's the sides that really make the meal. This is a favorite stuffed mushroom recipe that we have every Thanksgiving. Instead of regular breadcrumbs for the stuffing, why not use stuffing?

Click here to see 9 Vegetarian Thanksgiving Recipes

 

Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways

4
Servings
867
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14  Ounces  large white mushrooms
  • 2  Tablespoons  extra-virgin olive oil
  • 1/2  Cup  butter
  • 1/2  Cup  finely chopped onion
  • 1/2  Cup  finely chopped red bell pepper
  • 16  Ounces  stuffing
  • 1/2  Cup  grated Parmesan cheese
  • 1/4  Cup  finely chopped Italian parsley
  • 2  Cups  vegetable stock, divided
  • 1/4  Cup  dry white wine

Directions

Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop fine. Heat olive oil 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 dressing cubes, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Add chicken stock and season to taste with salt and pepper. Stuff the cavity of each mushroom 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. Using the remaining butter, dot the top of each mushroom with a small pat of butter. Add the remaining stock, wine, and 2 tablesoons parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20-25 minutes.

Nutritional Facts

Total Fat
26g
37%
Sugar
32g
36%
Saturated Fat
14g
58%
Cholesterol
44mg
15%
Carbohydrate, by difference
131g
100%
Protein
28g
61%
Vitamin A, RAE
41µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
480mg
48%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
231µg
58%
Iron, Fe
7mg
39%
Magnesium, Mg
69mg
22%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
464mg
66%
Riboflavin
1mg
91%
Selenium, Se
71µg
100%
Sodium, Na
2511mg
100%
Thiamin
1mg
91%
Water
136g
5%
Zinc, Zn
3mg
38%

Stuffing Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Stuffing Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.