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?
- 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
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.