Tuesday, November 13, 2012

Stuffing Stuffed Mushrooms

The turkey and dressing get all the attention on Thanksgiving, but it's the sides that really make the meal.
This is a favorite "stuffed mushroom" recipe that we have every Thanksgiving.  Instead of regular breadcrumbs for the "stuffing" - why not use stuffing!


Researchers at Mrs. Cubbison's Kitchen  did a survey that uncovers the latest data on similarities and differences on how our nation celebrates Thanksgiving.  Check out the fun facts at the new "Thanksgiving Across America" Survey.   I am excited to work with Mrs. Cubbison's Thanksgiving Event!  Mrs. Cubbison's has the answer for that Turkey Day Anxiety......Thanksgiving Tips for recipes, centerpieces for your holiday table and plenty of desserts.


Stuffing Stuffed Mushrooms

14 large white mushrooms
2 Tbsp. extra virgin olive oil
1/2 cup butter
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 6 oz. bag Mrs. Cubbinson's Classic Dressing
(or substitute 1/2 cup coarse bread crumbs)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped Italian parsley
Salt and Pepper to taste
2 cups chicken stock, divided
1/4 cup dry white wine

Preheat oven to 425 degrees F.  Remove the stems from the mushrooms and chop fine.  Heat 2 Tbsp. olive oil in a medium skillet over medium heat.  Add the onions and cook until wilted, about 1 minute.  Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes.  Remove and cool.

Toss the Dressing cubes, grated cheese, 2 Tbsp. of the parsley and the sauteed vegetables until thoroughly blended.  Add chicken stock and season to taste with salt and pepper.  Stuff the cavity
of each mushroom with the filling.


Using 2 Tbsp. of the butter, grease a 12 x 18-inch baking pan.  Arrange the mushrooms side by side in the pan.  Using the remaining butter, dot the top of each mushroom with a small pat of butter.  Add the remaining stock, wine and 2 Tbsp. parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20-25 minutes.



"Create with Mrs. Cubbison's Stuffing, Croutons and Toppings.  Made from fresh breads, seasoned just right, Mrs. Cubbison's stuffings and dressings have been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.



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4 comments:

  1. My son would love these! He's a big mushroom fan:@)

    ReplyDelete
  2. What a wonderful and yummy idea for Thanksgiving! If I don't chat with you until Turkey Day, I want to wish you and your loved ones the most blessed Thanksgiving!

    ciao,
    Roz

    ReplyDelete
  3. Congratulations! You are being featured on Weekend Potluck today!!!!!! Come grab a red I was featured button from my sidebar. http://4littlefergusons.wordpress.com/2012/11/30/tex-mex-brats-beans-and-weekend-potluck-44/
    Happy Friday,
    Tonya from 4 little Fergusons

    ReplyDelete
  4. My husband would like the recipe and its so easy to make. :)

    ReplyDelete

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