Double Stuffed Mushrooms

Stuff mushrooms with leftover stuffing for a bite that's twice as nice.
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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 6
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1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned

2 tablespoons extra-virgin olive oil

2 cups crumbled leftover stuffing

1/4 cup fresh parsley, roughly chopped

2 tablespoons unsalted butter, melted

1 large egg, lightly beaten

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 425 degrees F.
  2. Pop the stems from the mushrooms and reserve for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Brush the outside of the caps with 1 tablespoon of the oil. Set the caps aside.
  3. Put the leftover stuffing, parsley, butter, egg, a large pinch of salt and a few grinds of pepper in a large bowl. Use your hands to combine the mixture and squeeze it together.
  4. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Drizzle the tops with the remaining 1 tablespoon oil. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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