Thanksgiving Stuffed Mushrooms
Well another Thanksgiving has passed us by … only one of my sisters came to my parents’ place this year. My sisters aren’t speaking to each other right now, so I guess I only get to see one at a time. I wish they would make peace … I have only heard one side, but from what I’ve heard, their quarrel seems really silly to me, definitely not worth damaging such an important relationship over.
Despite the little family quarrel, we did have a nice turkey dinner. I didn’t get to help prep much of it because we arrived a little late … dad had made the stuffing and the turkey was already in the oven. I helped peel potatoes and make the salad. My sister made roasted brussels sprouts. We drank beer and wine and gingeroo (this rum drink my sister and I bought in New Orleans) and ate well and generally enjoyed ourselves. My kids had sparkling apple juice in wine glasses, a long-standing tradition for them.
We were going to play cards and mom even got the cards out and was all ready–we had even picked out a game to play, but then after that big meal, I got tired and went to bed and apparently just about everyone else did too. On Friday everyone was too busy hunting and cooking and going for a drive and playing video games. The house was really quiet. So I decided to make stuffed mushrooms with some of the leftovers. This was my lunch yesterday … and yes, I shared with everyone, but I brought home some of the stuffing so I could have them for lunch today too. They’re so yummy! They taste just like Thanksgiving all over again, only in little bite-size form … with bacon.
- 3 - 4 cups Thanksgiving leftovers (a mix of chopped turkey, mashed potatoes, stuffing)
- 1 egg
- 3/4 cup shredded cheese
- 16 oz. fresh mushrooms
- 1 teaspoon olive or avocado oil
- 2 cloves garlic, peeled & chopped
- 1/3 cup bell pepper, chopped
- 1/3 cup chopped onion
- 1/3 cup chopped carrot
- Snipped chives and fresh herbs
- Sliced or shredded Italian cheese and cooked bacon crumbles, for the top
- Preheat the oven to 350 F. In a large bowl, mix together the thanksgiving leftovers, egg and cheese.
- Gently pull the stems out of the mushrooms and chop them, setting the caps aside.
- Swirl the avocado oil over the bottom of a medium frying pan over medium heat. Add the garlic, chopped mushroom stems, bell pepper, and onion and saute until the onion is soft & translucent. Add the carrot and saute just a couple minutes longer, leaving the carrot crisp tender.
- Stir the sauted veggies and the herbs into the bowl with the leftovers. Stuff this mixture into the mushroom caps, letting it mound on the top.
- Spray a rimmed baking sheet or cast iron pan with cooking spray. Set the mushrooms on the baking sheet, close together. Top each mushroom with cheese and a bit of bacon.
- Bake the mushrooms at 350 F. for about 20 minutes or until the cheese is melted and bubbly and the mushrooms are nice and tender and juicy.
You will likely have more "stuffing" than you have mushrooms. Save this for stuffing more mushrooms ... or put it in a small casserole dish, top with cheese and eat as a casserole.
If you have leftover veggies from Thanksgiving, you could add them to the mix too!
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This recipe was shared at Hearth & Soul Bloghop.