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by Judith Hannemann
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Stuffing stuffed mushrooms are a great way to combine dressing with a side dish.
For Thanksgiving Or Any Time
Who doesn’t run out of oven space when cooking a big holiday meal? I always have and am always looking for ways I can combine dishes so I can get 2-for-1 as they say. And the biggest cooking day in the calendar here in the US is Thanksgiving. These stuffed mushrooms are a wonderful addition to your Thanksgiving table because they’re two dishes in one.
They’re stuffed with a delicate soft-bread stuffing that goes very well with turkey or any kind of poultry. So they’re not just for the holidays!
Go Meatless
I use a little bit of cooked sausage in the stuffing so it holds pretty close to the dressing I used to serve with the big turkey meal. However, you don’t have to use it; it’s optional.
So if you’re having guests at your table who don’t eat meat, make extra of these mushrooms and it can be their main course. These are made with portobello mushrooms and portobellos are meaty and hearty. They are often used as a meat substitute so they are sure to satisfy the hungriest non-meat eater at your table. These stuffed mushrooms do use butter so they are not vegan, but they are certainly vegetarian.
Don’t Stuff The Bird
Many people no longer stuff the turkey itself opting to bake the dressing in a separate casserole. This way, it has very little chance of becoming “contaminated.” The turkey is cooked unstuffed so it takes less time.
These stuffed mushrooms obviously don’t cook inside the bird and the best part is they make their own side dish by combining a veggie with dressing. I consider this a real win when I can combine two side dishes and conserve oven real estate.
The Recipe
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Stuffing Stuffed Mushrooms
Unique way to serve stuffing with a poultry meal
Prep Time20 minutes mins
Cook Time30 minutes mins
Course: Appetizer, Main/Side, Side Dish
Cuisine: American
Keyword: holiday appetizers, mushroom recipes, stuffed mushroom recipe, thanksgiving side dish recipes
Servings: 8
Calories: 401kcal
Author: Judith Hannemann
Ingredients
- 16 baby portobello mushrooms
- 4 cups soft breadcrumbs
- 1/2 cup finely diced onion
- Finely chopped mushroom stems
- 2 tbs parsley
- 2 tsp poultry seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 1/2 cup unsalted butter divided
- 1/2 cup cooked crumbled mild sausage optional
US Customary - Metric
Instructions
Separate the stems from the mushroom caps. Finely chop the stems then place them in a kitchen towel and wring out excess moisture. Set aside.
Melt 6 tablespoons of the butter over medium heat in a large heavy oven-proof skillet. Add the onion and the diced mushroom stems. Cook until the onion is tender but not browned. Remove from heat and cool slightly.
Preheat oven to 350F/180C.
Place the soft breadcrumbs in a bowl and add the parsley, poultry seasoning, salt, pepper and sausage (if using). Add the entire contents of the skillet (veggies plus the butter they were cooked in). Stir so all the breadcrumbs are coated.
Divide breadcrumb mixture evenly between all the mushroom caps and place them in the skillet you cooked the onions and mushrooms in.
Melt the remaining 2 tablespoons of butter and drizzle over the tops of the stuffed mushrooms.
Bake for 20-30 minutes or until mushrooms being to brown and are crisp on the top.
Notes
For EU readers--you may use chestnut mushrooms if you cannot get portobello and US poultry seasoning is roughly a mixture of ground thyme & ground sage, but you could opt for about 1/2 tsp of ground sage to replace the poultry seasoning.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 47g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 603mg | Potassium: 773mg | Fiber: 5g | Sugar: 8g | Vitamin A: 463IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Comments
Angelina says
This is right up my alley! My family & I love savory mushroom dishes. I think that I’ll use this recipe as one of our appetizers on Thanksgiving. By ‘Baby Portabellas’, do you (actually) mean ‘Crimini mushrooms’? I might even sprinkle some finely grated Gorgonzola cheese over the mushrooms. Thank you Judith, for this terrific recipe. Have a wonderful Thanksgiving.
Judith Hanneman says
I’m not sure, but they look the same. My store labels them as portonbellos, but any mushroom will do here. You & your family have a wonderful Thanksgiving too!!
sharron penasack says
I’ve always avoided making stuffed mushrooms as I’m afraid they will be wet. How do you prevent them giving up their moisture?
Judith Hanneman says
What I’ve done in the past is pre-bake them. I brush them with a little butter on both sides then bake them in a 350F/180C oven starting them stem-side up for about 5 minutes, then flip them stem side down for another 5 minutes–let them stand for 5 min then pat them with a paper towel. Of course it depends on the type of mushroom you use, but using this method will reduce a lot of the water they give off. Also if you chop the stems up to put in the stuffing, wring them out in a clean dishtowel.
