Stuffed Mushroom Stuffing

Staff Writer
Stuffed Mushroom Stuffing

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
448
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.
 

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.

Nutritional Facts

Total Fat
33g
50%
Sugar
7g
N/A
Saturated Fat
16g
81%
Cholesterol
64mg
21%
Protein
11g
21%
Carbs
29g
10%
Vitamin A
240µg
27%
Vitamin B6
0.3mg
13.5%
Vitamin C
31mg
52%
Vitamin D
0.6µg
0.2%
Vitamin E
2mg
10%
Vitamin K
72µg
90%
Calcium
81mg
8%
Fiber
3g
14%
Folate (food)
64µg
N/A
Folate equivalent (total)
79µg
20%
Folic acid
9µg
N/A
Iron
3mg
15%
Magnesium
39mg
10%
Monounsaturated
12g
N/A
Niacin (B3)
8mg
38%
Phosphorus
190mg
27%
Polyunsaturated
3g
N/A
Potassium
571mg
16%
Riboflavin (B2)
0.6mg
36.2%
Sodium
696mg
29%
Thiamin (B1)
0.3mg
20.3%
Trans
0.9g
N/A
Zinc
1mg
9%

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