Thanksgiving Stuffed Mushrooms
- Level: Easy
- Yield: 24 stuffed mushrooms
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 64
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 10
- Sodium
- 76
- Total: 1 hr (includes cooling time)
- Active: 1 day 16 hr
Ingredients
Mushrooms:
24 large white or cremini mushrooms, wiped clean, stems removed and finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
Filling:
4 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
Kosher salt
1/2 cup grated mozzarella
1/2 cup cooked, crumbled sage sausage
3 tablespoons chopped dried cranberries
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 cup crumbled cornbread
Directions
- Preheat the oven to 425 degrees F.
- For the mushrooms: If the mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the butter in a large skillet over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just softened, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
- Add the mozzarella, sausage, cranberries, sage and thyme to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. 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.