DAY AFTER THANKSGIVING STUFFED MUSHROOMS & POTATOES
Using leftover stuffing for mushrooms is genius ... and delicious. These stuffed mushrooms and cheesy stuffed potatoes are a great way to reinvent your holiday leftovers. They'd be great for watching weekend football.
Provided by Eddie Szczerba
Categories Other Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
- 2. Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
- 3. Add the potato to your mashed leftovers. Preheat oven to 350.
- 4. Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.
- 5. Add the mushrooms to your stuffing.
- 6. Add the onions to your potato.
- 7. Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
- 8. Using a spoon, fill the mushroom caps with the stuffing mixture.
- 9. Fill the potato with the potato mixture.
- 10. Sprinkle the tops with the Panko bread crumbs with the remainder of the butter and bake in a preheated oven in separate pans for 45 minutes.
- 11. Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)
CHEDDAR-MUSHROOM STUFFED POTATOES
To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.
Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.
THANKSGIVING STUFFED MUSHROOMS
Work cornbread, sausage, sage and dried cranberries into a stuffed mushroom for a dose of Thanksgiving any time of year.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 24 stuffed mushrooms
Number Of Ingredients 13
Steps:
- 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.
DAY AFTER THANKSGIVING (OR CHRISTMAS) TURKEY WELLINGTON
Make and share this Day After Thanksgiving (Or Christmas) Turkey Wellington recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside.
- Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares.
- Top the stuffing with 1/4 pound leftover turkey pieces.
- Top turkey with sauteed mushrooms and onions.
- Add salt and pepper, to taste.
- Beat together egg and milk.
- Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash.
- Bake at 375 degrees for 20 minutes or until golden brown.
- You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable.
- Enjoy!
Nutrition Facts : Calories 3396, Fat 220.1, SaturatedFat 54.7, Cholesterol 245.2, Sodium 1970.2, Carbohydrate 256.1, Fiber 13.1, Sugar 11.8, Protein 100.2
THANKSGIVING DAY STUFFED MUSHROOMS
I can remember my mom making these only on Thanksgiving day so I kept up the tradition, but they are delicious anytime. My mom being the master of improvise,used ingredients she had on hand.That's why they are so simple and tasty. I finely dice the onions and celery while I'm chopping them for my stuffing.
Provided by grannyginger450
Categories Vegetable
Time 30m
Yield 20 mushrooms, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Do not wash mushrooms.
- Wipe clean with paper towel.
- Pull out stems
- Place Buttons in shallow baking pan.
- Stuffing:.
- Finely dice celery and onion.
- In a 10in. fry pan, melt butter
- Saute onions and celery until translucent.
- Turn off heat.
- Add bread crumbs and grated cheese until consistency of stuffing.
- After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).
Nutrition Facts : Calories 350, Fat 31.9, SaturatedFat 19.8, Cholesterol 82, Sodium 551.3, Carbohydrate 13.6, Fiber 1.6, Sugar 2.7, Protein 4.7
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