Easy Stuffed Mushrooms
I love to make these appetizers a few times during the holidays, as they’re a tasty way to use up leftover poultry & stuffing. They also are a hit when served at family gatherings or parties!
Serves: 4 to 8
16 – 20 lg to med mushrooms, cleaned & gently remove stems
1 Tblsp butter
1/3 cup onion, diced
1 Tblsp flour, preferably organic unbleached
1 Tblsp dried parsley
1 tsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1/2 cup cooked chicken or turkey meat, diced
1 Tblsp cream or half & half
Kosher or sea salt, to taste
Fresh ground black pepper, to taste
1 cup leftover or prepared stuffing (see Tip #1)
1. Preheat oven to 400°
2. In a small skillet; melt 1 Tblsp butter on medium high. Lightly sauté onion, a minute or so, until softened. Remove from heat & stir in flour parsley, garlic, chicken, cream, salt & pepper. Let cool 10 minutes.
3. Place mushroom caps in a 13 x 9 x 2 glass baking dish. Fill each cap to the rim with mixture.
4. Gently press some stuffing on each mushroom cap (see Tips# 1 & 2).
5. Bake on middle oven rack, uncovered, for 15 minutes. If necessary, broil briefly for 2 minutes just to brown a little on top. Cool 5 minutes & serve.
Tips & Suggestions
1. If you don’t have any leftover stuffing, prepare a box of Stove Top Stuffing mix & use that instead. My preferred choice is Stove Top Savory Herbs.
2. You can make these a few hours ahead of time. At the end of step #4; cover & refrigerate till ready to bake, but be sure to add 3 minutes to the baking time if they’re going from refrigerator to oven.
3. These really don’t freeze well. I tried freezing them, both uncooked & cooked. Once reheated, they were kind of mushy & rubbery. So, my advice is to eat them the same day you make them.