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Stuffing Stuffed Mushrooms


Use your extra stuffing for a delicious snack or appetizer

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Rate this recipe 4.7/5 (20 Votes)


  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 cloves garlic, smashed
  • 1 pound crimini mushrooms, stems removed
  • Salt and black pepper
  • 3 cups leftover stuffing
  • 1 egg, beaten
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup shredded cheddar cheese
  • 3 sage leaves, finely chopped
  • Serves 6


Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Pre-heat the oven to 425?F.

1) Combine the EVOO and garlic in a small saucepot. Cook the garlic until soft and fragrant, about 5 minutes.

2) Meanwhile, par-roast the mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap-side down, until just tender, 10 minutes. Cool.

3) Place the leftover stuffing in a mixing bowl and mix with the beaten egg.

4) Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage.

5) Bake for 20 minutes.

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