Stuffing-Stuffed Mushrooms

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Easy way to create a quick snack using leftover turkey stuffing...that's if there is any left.   Get creative and use a bacon flavored grapeseed oil from Wildtree in place of the olive oil.  Top it off with a dollop of cranberries.  And, it's doesn't get any better than those fresh mushrooms from River Valley Ranch.   Serve it with a hearty red wine from Glunz Family Winery.
Directions:

  1. Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove.
  2. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

Recipe courtesy of the Food Network Magazine