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

1. Preheat oven to 400F.
2. Break up stuffing into bowl.
3. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well.
4. If mixture seems dry, add 1 tablespoon olive oil to moisten.
5. Season with salt and pepper.
6. Scoop out center of mushroom caps using small spoon.
7. Fill each mushroom with stuffing; place on rimmed baking sheet.
8. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese.
9. Bake until stuffing is golden brown on top, about 15 minutes.
10. Serve hot or at room temperature.
11. (Can be made 2 hours ahead.
12. 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)