Stuffing-Stuffed Mushrooms
One of our holiday favorites & it’s vegetarian friendly!
Growing up, we always had a roast turkey for our holiday meals. When we decided to eat vegetarian back in 2017, we were sort of lost when it came to what to have for the holidays. Since then, we’ve accumulated a handful of absolute favorites that are vegetarian and meat-eater friendly, alike. They’re just plain yummy! This is one of our go-to meals, even though I have started making turkey again for myself, I love to have these as a side & this is one of Taylor’s favorites overall.
The best part of it is, it only uses a half batch of stuffing, so there’s always some left over to bake on its own and enjoy as another side dish, especially if you’ve got family who doesn’t like mushrooms!
Ingredients:
1 batch of stuffing, any kind, storebought or homemade, will do, but I prefer to use my holiday stuffing recipe
1lb-1.5lb mushrooms (any type, I use baby bellas)
1 shallot, finely diced (optional, if you use my stuffing recipe that already includes an onion)
1 diced bell pepper (I prefer to use red)
2 tbsp butter
4-5 cloves of garlic, minced
4oz-8oz of cream cheese, depending on how much you want to add to your mushrooms
Shredded parmesan, for sprinkling on top
3/4c White wine (I use Chardonnay)
Instructions:
Step 01:
I always prepare my stuffing first, so it’s ready to go when I need it. If you’re using my stuffing recipe, prep it all the way up to the point before it goes in the oven to bake. It will bake on top of the mushrooms here! I typically only use about half of my stuffing recipe to make these mushrooms, just an FYI. If you use a different type of stuffing, you may need to add additional seasonings, salt or pepper.
Step 02:
Thoroughly wash your mushrooms & remove the stems. If you’d like, you can save the stems to chop up & add to the stuffing mixture.
Step 03:
Chop up your shallot, garlic, and bell pepper. Melt butter in a skillet. Starting with the shallot, then add garlic, then the bell pepper, saute over medium heat until fragrant & until the pepper is just partially cooked. If you saved your mushroom stems, chop & add them to the skillet when you add the peppers.
Step 04:
While this mixture is cooking, arrange your mushrooms in a 9x13 baking dish. Get a butter knife & the cream cheese, slice some of the cream cheese off and spread it into each mushroom.
Step 05:
Stir your shallot/garlic/bell pepper mixture into your stuffing until it’s well-distributed.
Step 06:
Pour white wine into the bottom of your baking dish. Try not to get it inside of the actual mushrooms, though.
Step 07:
Top the mushrooms with the stuffing mixture in a nice thick layer. Sprinkle some parmesan on top.
Step 08:
Bake at 350 degrees F for 20-30 minutes until stuffing & parmesan are golden brown.
Hope you enjoy!
Do you have any questions?
As always, I encourage you to send me a message on my Instagram account (@calicocowacres) or email me if you have any recipe questions or need advice while making it. I want my recipes to be something you can adapt and make your own - and I’m happy to help you do it!
