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Stuffing Stuffed Mushrooms | The Pioneer Woman

Here’s a super easy and fun recipe: Stuffing Stuffed Mushrooms! It’s the perfect appetizer for any holiday cocktail party or special occasion dinner (or lunch!). Inside of each mushroom is a dab of cream cheese, topped with a mix of cranberries, pecans, and stuffing. The pecans get all toasty in the oven, and the stuffing gets wonderfully crispy.

Okay, let’s make them!

 
 

The ingredient list is super long. Kidding!

You’ll need: mushrooms, prepared stuffing, pecans, cranberries, cream cheese, and a bit of salt.

 
 

Toast the pecans and chop them finely. If the pieces are too big, it will be difficult to fit them into the mushrooms. Finely chop the cranberries as well (for the same reason).

 
 

In a small bowl, mix together the stuffing, pecans, and cranberries well.

 
 

Remove the stems from the mushrooms. They should just pop right out, but you can scrape any stubborn ones out with a spoon.

 
 

Arrange the mushrooms, stem side up, on a baking sheet. You don’t have to line it with parchment or a silicone mat if you don’t want to—it just makes for easier cleanup.

Sprinkle each mushroom with a bit of salt to taste.

 
 

Using a knife, spread a little bit of cream cheese in the bottom of each mushroom.

 
 

Mound each mushroom with some of the stuffing mixture. Smoosh the filling into the mushrooms with your fingers so you can fit more in and also so it will stick.

 
 

You may find that you have a bit of leftover filling. This will depend on the size of your mushrooms—larger ones can fit more filling! You can buy extra mushrooms if you can’t stand the thought of having extra filling. Or, you can do like I do, and eat it with a spoon.

 
 

All ready to bake!

 
 

Bake in a preheated 375°F oven for 25–30 minutes, or until the mushrooms are wrinkly and tender and the filling is browned.

 
 

Allow to cool for a few minutes before serving lest you burn your tongue! Don’t ask me how I know that’s possible…

 
 

Notes:

  • These work best if you select mushrooms that are medium-large. It’s difficult to get enough of the filling into small baby bella mushrooms.
  • No need to waste the stems! You can chop them up and saute them and throw them into a soup or casserole.
  • These are totally worth making a batch of stuffing especially for this recipe. But it’s even easier if you can steal a cup of stuffing from some that you’ve already made.
  • I used an herb stuffing mix, but I’m sure any flavor would work. Just think about how the flavors of the mix will play with the cream cheese, pecans, and cranberries.
  • I haven’t personally tried this, but you could add chicken, turkey, or sausage to the stuffing mixture. Then use portobello instead of baby bella mushrooms. It could be a main dish instead of a side! That would be a great way to use up holiday leftovers.

 
Here’s the link to the printable recipe: Stuffing Stuffed Mushrooms

 
 

Stuffing Stuffed Mushrooms

Prep Time:
15 Minutes
Difficulty:
Easy
Cook Time:
25 Minutes
Servings:
6 Servings
  • 1 pound Baby Bella Mushrooms
  • Salt To Taste
  • 1 cup Prepared Stuffing
  • 1/3 cup Toasted And Finely Chopped Pecans
  • 1/3 cup Finely Chopped Dried Cranberries
  • 2 ounces, weight Cream Cheese

Preheat oven to 375°F.

Wash mushrooms and remove the stems. Discard or save the stems for another purpose. Arrange the stemmed mushrooms on a baking sheet, stem side flipped up. Sprinkle with salt to taste.

In a small bowl, mix the stuffing, pecans, and cranberries well.

Using a knife, spread a bit of the cream cheese inside of each mushroom. Using a small spoon, mound the mushrooms with the stuffing mixture. You can press down on the filling to fit more in and make it stay put.

Bake in preheated oven for 25–30 minutes, or until the mushrooms are tender and the filling is browned on top. Allow to cool for a few minutes and serve warm.

Erica Kastner of Buttered Side Up

Erica

Hello! My name is Erica and I was born and raised in northern Minnesota. I’ve enjoyed being in the kitchen as far back as I can remember. I was so happy when my mom let me wash dishes for the first time when I was about 5 (I just wish I was still as enthusiastic). I was so proud to be allowed to knead bread dough when I was 8. And my mom would let me concoct my own recipes for deviled eggs, no supervision. When I was about 16, I became very interested in the nutritional aspect of food. I began experimenting with adapting recipes to make them healthier. After several failures, I was able to make meals and treats that my family loved. I wanted to share my successes with the world, and so I started my very first recipe blog. I have been blogging about my love for food ever since! Some random facts about me: I’m a shortie: a little over 5’2″ tall. Foods that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse riding accident when I was 9. My favorite guilty pleasure late-night snack is cold cereal (with loads of cream). And finally, I was homeschooled for all of my education, and I loved it!

Source By: https://thepioneerwoman.com/food-and-friends/stuffing-stuffed-mushrooms/

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