Stuffing-Stuffed Mushrooms Recipe
- 24 large white button mushrooms (about 1 1/2 pounds)
- 3 tablespoons unsalted butter
- Salt
- Freshly ground black pepper
- 1 1/2 cups leftover stuffing
- Heat oven to 400 degrees F. Wipe mushrooms clean with a damp paper towel or pastry brush; trim ends.
- Remove stems from mushrooms and finely chop stems; set aside.
- Oil a baking sheet; set aside.
- Melt 2 tablespoons of the butter in a medium frying pan over medium heat until foaming.
- Add mushroom caps and season with salt and freshly ground black pepper.
- Cook until tender and golden brown, about 5 minutes.
- Remove caps from the pan and place top down on prepared baking sheet; set aside.
- Return the frying pan to medium heat and melt remaining tablespoon of the butter until foaming.
- Add mushroom stems, season with salt and freshly ground black pepper, and cook until tender and slightly browned, about 5 minutes.
- Place stems and leftover stuffing in a medium bowl and mix to combine.
- Fill mushroom caps with about 2 heaping teaspoons stuffing each.
- Bake, stuffing side up, until lightly browned and toasted, about 10 minutes.
white button mushrooms, unsalted butter, salt, freshly ground black pepper, leftover stuffing
Taken from www.chowhound.com/recipes/stuffing-stuffed-mushrooms-11160 (may not work)