Thanksgiving Leftovers: Cornbread Stuffing Stuffed Mushrooms
Savory, cheesy, buttery – these stuffed mushrooms are easy to make and delicious!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large fresh mushrooms with stems attached
- 3/4 cup shredded Swiss cheese
- 1/4 cup shredded Parmesan cheese
- 1 cup shredded mild cheddar cheese
- 1 cup leftover cornbread stuffing
- 1/2 stick (1/4 cup) butter, melted
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Twist stems from mushrooms and set aside.
- Clean mushrooms with a damp paper towel, removing excess dirt.
- Trim edge of each mushroom to make a nice mushroom cap, saving trimmings.
- Place cleaned and trimmed mushrooms in a 9″ x 13″ baking plan.
- Finely mince mushroom stems and trimmings and add to a medium-sized mixing bowl.
- Add shredded cheese to minced mushrooms and toss with a fork to combine.
- Crumble cornbread stuffing into mushrooms and cheese, add pepper, and toss with fork again.
- Drizzle with melted butter and toss to combine all ingredients.
- Using clean hands, scoop some of the mixture into a ball and press into prepared mushroom cap, molding into a nice rounded mound.
- Repeat on remaining mushrooms, using all the stuffing (if you have leftover stuffing, add more stuffing to each mushroom cap).
- Bake for 15 to 20 minutes in a preheated oven.
- Serve immediately.
Notes
The stuffing can be made and the mushrooms stuffed a day or two ahead of time. Store in baking dish, covered in plastic wrap, in the refrigerator until ready to bake. Remove from refrigerator 30 minutes ahead of time to allow to come to room temperature. Then, bake as normal.
