Serves: 4
INGREDIENTS
- 2 cups of leftover stuffing
- 1 cup of finely grated Parmigiano Reggiano or asiago cheese
- 2 lbs of large white mushrooms
DIRECTIONS
- In a bowl combine the stuffing and cheese together.
- Using a melon baller, remove the stems and gently scoop out the gills from each mushroom. Be careful not to rip through the walls of the mushrooms -- we want them to be little wells for the stuffing to get squished into and mounded over.
- Place the stuffed mushrooms on a parchment lined cookie sheet in a single layer with about 1" between each of them. Cook for 30-40 minutes in a pre-heated 375 degree oven until the mushrooms are cooked and the stuffing is browned and slightly crunchy on top.
- Move to a serving platter and serve immediately.
