 | | Directions |
- Preheat oven to 400°F.
- Break up stuffing in a bowl. Leftover stuffing works great for this, otherwise make your favorite recipe for the stuffing.
- Add 3/4 cup cheese, egg, parsley, basil, green onion and a dash of cayenne.
- Mix well.
- If it seems dry, add 1-2 tablespoons of olive oil to moisten.
- Season with salt and pepper.
- Remove stems from the center of mushroom cups with a spoon, fill each mushroom cap with stuffing.
- Place on a baking sheet that is coated with cooking spray or olive oil.
- Sprinkle with remaining cheese.
- Bake until stuffing is golden brown on top, approximately 15-18 minutes.
- Serve hot or at room temperature.
|
|
|
Container: large baking sheet, mixing bowl
Servings: 9
|  | | Ingredients | | - | | 2 cups stuffing |
| - | | 1 cup provolone cheese - grated |
| - | | 1 egg - large and lightly beaten |
| - | | 1/4 cup parsley - fresh and chopped |
| - | | 1/4 cup basil - fresh and chopped |
| - | | 1/4 cup green onions - chopped |
| - | | 2 tablespoons olive oil |
| - | | 18 button mushrooms - large, stems removed |
| - | | cooking spray |
| |
| |
