Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Stuffed Mushroom Stuffing
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- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 418
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 20 g
- Cholesterol
- 77 mg
- Sodium
- 694 mg
This is the stuffing for mushroom lovers. All the savory flavors of stuffed mushrooms are incorporated into the cubed-bread casserole itself, including sausage, diced bell pepper, scallions, parsley and thyme. Then the top gets covered with individual stuffed mushroom caps for an irresistible presentation that’s bound to wow. Plenty of broth and butter keep the stuffing juicy and moist, while a topping of panko and Parmesan gets wonderfully browned and crispy for a classic stuffing contrast.
- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 418
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 20 g
- Cholesterol
- 77 mg
- Sodium
- 694 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Pick out the 12 largest mushrooms. Remove the stems and set the 12 mushroom caps aside. Chop the stems. Slice the remaining mushrooms and combine them with the stems.
- Heat a large Dutch oven over medium heat and add 2 tablespoons of the butter. When the butter is melted, add the sausage and cook, breaking it up with a wooden spoon into small crumbles, until browned, about 4 minutes.
- Add 6 tablespoons butter. When melted, add the chopped mushrooms, bell pepper, scallion whites, thyme, 1 1/4 teaspoons salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the broth and bring to a boil. Remove from the heat, add the bread cubes and toss well to evenly moisten the bread. Stir in 3/4 cup of the Parmesan, the scallion greens and 1/2 cup of the parsley. Remove 1 1/2 cups of the mixture to your cutting board. Pour the beaten eggs into the Dutch oven and mix well. Transfer the stuffing from the Dutch oven to the prepared baking dish.
- Combine the panko, remaining 1/4 cup Parmesan and 1 tablespoon parsley in a small bowl. Finely chop the stuffing on the cutting board. Divide into 12 portions (about 1 heaping tablespoon per mushroom). Toss the mushrooms caps in a bowl with the olive oil and 1/4 teaspoon salt. Press a stuffing portion into each mushroom cap, packing it gently to make a mounded top. Dip the top of each in the panko mixture and set the mushrooms in a 3-by-4 grid on top of the stuffing. Sprinkle the tops of the mushrooms with any leftover panko mixture. Cut the remaining 2 tablespoon butter into small pieces and dot the top of the mushrooms and stuffing with the butter.
- Spray a piece of foil large enough to generously cover the baking dish with cooking spray. Cover the dish with the foil, spray-side down, tenting it so it doesn’t touch the mushrooms and stick to them. Bake until the mushrooms are tender, about 35 minutes. Uncover and bake until the stuffing and mushroom topping are browned and crisp, 20 to 25 minutes more. Let cool 10 minutes before serving. Sprinkle with the remaining 1 tablespoon chopped parsley just before serving.
