2.666665
3 ratings

Stuffing-Stuffed Mushrooms

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

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
Servings4
Calories Per Serving565
Total Fat44g67%
Sugar6gN/A
Saturated20g99%
Cholesterol71mg24%
Protein13g25%
Carbs32g11%
Vitamin A406µg45%
Vitamin B120.3µg4.5%
Vitamin B60.3mg12.6%
Vitamin C33mg54%
Vitamin D0.7µg0.2%
Vitamin E4mg18%
Vitamin K86µg100%
Calcium230mg23%
Fiber5g21%
Folate (food)57µgN/A
Folate equivalent (total)99µg25%
Folic acid25µgN/A
Iron2mg13%
Magnesium38mg9%
Monounsaturated16gN/A
Niacin (B3)6mg28%
Phosphorus253mg36%
Polyunsaturated5gN/A
Potassium521mg15%
Riboflavin (B2)0.6mg35.6%
Sodium768mg32%
Thiamin (B1)0.3mg17.7%
Trans0.9gN/A
Zinc1mg9%