Receta Easy Leftover Stuffing Stuffed Mushrooms
Leftover Thanksgiving stuffing is a great way to dress up stuffed mushrooms. Only 6 ingredients needed!
Oh, how we feasted yesterday, and I hope those of you in the U.S. had a joyful Thanksgiving day with family and friends. We are lucky to now have a fridge abundantly stuffed with leftovers – turkey, stuffing, mashed potatoes, cranberry sauce, gravy.
The turkey will be re-purposed in our favorite Light Turkey & Corn Chowder or this killer turkey panini (see other ideas here) and the mashed potatoes will be made into Cheesy Chile Leftover Mashed Potato Patties. And the stuffing? Most will be eaten with leftover gravy (I can’t resist it!), but I wanted to come up with a new way to take advantage of those herbaceous stuffing flavors.
Cue the stuffed mushrooms. To make extra room for the stuffing, I removed some of the white part around the mushroom stems, as well as the stems. A sharp paring knife should do the trick.
I used one cup of our leftover Whole Wheat Stuffing with Dried Cherries & Pecans, so the nutritional information listed with the recipe reflects that. Knowing that stuffing has the tendency dry out a bit the second day, I added a couple of tablespoons of broth before tucking the stuffing into the partially cooked mushrooms.
A little sprinkle of Parmesan cheese, about 10 more minutes in the oven and a garnish of minced parsley later, we had a baking sheet full of savory, tasty appetizers or snacks.
Mission accomplished.
Other healthy Thanksgiving leftover recipes:
- Cookin’ Canuck’s Light Turkey (or Chicken) or Corn Chowder
- Cookin’ Canuck’s Cheesy Chile Leftover Mashed Potato Patties
- Petite Canteen’s Spicy Asian Turkey Salad with Almond Ginger Dressing
- The Gourmet RD’s Holiday Leftovers Whole Grain Pizza
- Amy’s Healthy Baking’s Chicken & Cranberry Sweet Potato Skins
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Easy Leftover Stuffing Stuffed Mushrooms Author: Dara Michalski | Cookin' Canuck
Preheat oven to 375 degrees F. Using a paring knife, remove the stems and white area surrounding the stems from each mushroom. Discard or save for another use. Lightly coat a baking sheet with cooking spray. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, 8 to 10 minutes. Turn over the mushrooms so that the cavity is facing up. In a medium bowl, mix together the stuffing and broth. Evenly divide the stuffing between the mushrooms. Top with the Parmesan cheese. Bake the mushrooms until the cheese is starting to melt, 7 to 8 minutes. Sprinkle with parsley. Serve immediately. Weight Watchers Points: 3 (Points+), 2 (Old Points) Serving size: 2 stuffed mushrooms | Calories: 105 cal | Fat: 5.0g | Saturated fat: 1.2g | Carbohydrates: 11.4g | Sugar: 2.3g | Sodium: 222.8mg | Fiber: 1.8g | Protein: 4.5g | Cholesterol: 3.5mg 3.4.3177
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