Easy Stuffed Mushrooms
December 19, 2020
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
1 Prepared mushrooms.
2 Prepped Ingredients.
3 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.
4 Place mushroom caps in a 13 x 9 x 2 glass baking dish. Fill each cap to the rim with mixture.
5 Gently press some stuffing on each mushroom cap (see Tips# 1 & 2).
6 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.
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