Stuffing Stuffed Mushrooms
- 2 cups leftover stuffing
- 1 cup grated provolone cheese (about 3 ounces)
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup green onions, chopped
- 1 tablespoon olive oil (optional)
- 18 large button mushrooms (about 1 pound), stems removed
- Olive oil
- Preheat oven to 400F.
- Break up stuffing into bowl.
- Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well.
- If mixture seems dry, add 1 tablespoon olive oil to moisten.
- Season with salt and pepper.
- Scoop out center of mushroom caps using small spoon.
- Fill each mushroom with stuffing; place on rimmed baking sheet.
- Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese.
- Bake until stuffing is golden brown on top, about 15 minutes.
- Serve hot or at room temperature.
- (Can be made 2 hours ahead.
- Let stand covered at room temperature.)
leftover stuffing, provolone cheese, egg, parsley, fresh basil, green onions, olive oil, button mushrooms, olive oil
Taken from www.epicurious.com/recipes/food/views/stuffing-stuffed-mushrooms-108798 (may not work)