Stuffed Mushroom Recipe

I picked up some slider-sized portobello mushrooms at the grocery store and decided to use them to make stuffed mushrooms.

This is a great way to use up leftover stuffing after Thanksgiving, but if you want to make these without leftovers, it's simple enough to whip up a small batch of stuffing.

Watch Me Make It

The Recipe (ish)

Ingredients

4 slider-sized mushrooms (or any size you prefer)

olive oil

1/4 onion, finely diced

1-2 stalks of celery, finely diced

a chunk of hot pepper, finely diced (optional)

1 cup stuffing mix (or breadcrumbs plus and additional tsp poultry seasoning)

1 tsp poultry seasoning

salt and pepper

red pepper flakes (optional)

approx. 1/2 a cup of broth

Directions

1. Clean the mushrooms, coat lightly with olive oil, and bake at 350F for about 15 minutes while you prep the stuffing.

2. In a large skillet, sauté onion, celery, and hot pepper in olive oil until tender, about 10 minutes. Season with a little salt and pepper.

3. Add stuffing mix, seasonings, and enough broth just to make the mixture moist enough to hold together.

4. Stuff the mushrooms with the stuffing and return to the oven for about 10 minutes until heated and the mushrooms are cooked through.

Variations

• Keep it super simple by using leftover bread stuffing.

• Stuff with Spanish rice.

• Use tomato, mozzarella, and some fresh basil for a Caprese stuffed mushroom.

• Pick up a gluten-free stuffing mix for a GF version.

• Don't have stuffing mix? Roughly grind a few pieces of toast to make your own breadcrumb, flavor them with poultry season, salt, and pepper.

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