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Stuffing stuffed mushrooms are a great way to combine dressing with a side dish.
For Thanksgiving Or Any Time
Who doesn’t run out of oven space when cooking a big holiday meal? I always have and am always looking for ways I can combine dishes so I can get 2-for-1 as they say. And the biggest cooking day in the calendar here in the US is Thanksgiving. These stuffed mushrooms are a wonderful addition to your Thanksgiving table because they’re two dishes in one.
They’re stuffed with a delicate soft-bread stuffing that goes very well with turkey or any kind of poultry. So they’re not just for the holidays!
I use a little bit of cooked sausage in the stuffing so it holds pretty close to the dressing I used to serve with the big turkey meal. However, you don’t have to use it; it’s optional.
So if you’re having guests at your table who don’t eat meat, make extra of these mushrooms and it can be their main course. These are made with portobello mushrooms and portobellos are meaty and hearty. They are often used as a meat substitute so they are sure to satisfy the hungriest non-meat eater at your table. These stuffed mushrooms do use butter so they are not vegan, but they are certainly vegetarian.
Don’t Stuff The Bird
Many people no longer stuff the turkey itself opting to bake the dressing in a separate casserole. This way, it has very little chance of becoming “contaminated.” The turkey is cooked unstuffed so it takes less time.
These stuffed mushrooms obviously don’t cook inside the bird and the best part is they make their own side dish by combining a veggie with dressing. I consider this a real win when I can combine two side dishes and conserve oven real estate.
Stuffing Stuffed Mushrooms
- 16 baby portobello mushrooms
- 4 cups soft breadcrumbs
- 1/2 cup finely diced onion
- Finely chopped mushroom stems
- 2 tbs parsley
- 2 tsp poultry seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp pepper
- 1/2 cup unsalted butter divided
- 1/2 cup cooked crumbled mild sausage optional
- Separate the stems from the mushroom caps. Finely chop the stems then place them in a kitchen towel and wring out excess moisture. Set aside.
- Melt 6 tablespoons of the butter over medium heat in a large heavy oven-proof skillet. Add the onion and the diced mushroom stems. Cook until the onion is tender but not browned. Remove from heat and cool slightly.
- Preheat oven to 350F/180C.
- Place the soft breadcrumbs in a bowl and add the parsley, poultry seasoning, salt, pepper and sausage (if using). Add the entire contents of the skillet (veggies plus the butter they were cooked in). Stir so all the breadcrumbs are coated.
- Divide breadcrumb mixture evenly between all the mushroom caps and place them in the skillet you cooked the onions and mushrooms in.
- Melt the remaining 2 tablespoons of butter and drizzle over the tops of the stuffed mushrooms.
- Bake for 20-30 minutes or until mushrooms being to brown and are crisp on the top.