Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cheesy Mushroom Stuffing
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- Level: Easy
- Total: 2 hr 35 min
- Active: 45 min
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 652
- Total Fat
- 48 g
- Saturated Fat
- 28 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 288 mg
- Sodium
- 716 mg
- Level: Easy
- Total: 2 hr 35 min
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 652
- Total Fat
- 48 g
- Saturated Fat
- 28 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 288 mg
- Sodium
- 716 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
- Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
- Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.
Cook’s Note
Stale bread is best for stuffing. If yours is fresh, cut it into cubes, spread on a baking sheet and bake in a 325 degrees F oven until dried out, about 20 minutes.
