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
565
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.

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.

Nutritional Facts

Total Fat
44g
67%
Sugar
6g
N/A
Saturated Fat
20g
99%
Cholesterol
71mg
24%
Protein
13g
25%
Carbs
32g
11%
Vitamin A
406µg
45%
Vitamin B12
0.3µg
4.5%
Vitamin B6
0.3mg
12.6%
Vitamin C
33mg
54%
Vitamin D
0.7µg
0.2%
Vitamin E
4mg
18%
Vitamin K
86µg
100%
Calcium
230mg
23%
Fiber
5g
21%
Folate (food)
57µg
N/A
Folate equivalent (total)
99µg
25%
Folic acid
25µg
N/A
Iron
2mg
13%
Magnesium
38mg
9%
Monounsaturated
16g
N/A
Niacin (B3)
6mg
28%
Phosphorus
253mg
36%
Polyunsaturated
5g
N/A
Potassium
521mg
15%
Riboflavin (B2)
0.6mg
35.6%
Sodium
768mg
32%
Thiamin (B1)
0.3mg
17.7%
Trans
0.9g
N/A
Zinc
1mg
9%