- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4 to 6 (11 mushrooms)
Ingredients
- 1 pkg
- Compliments White Stuffing Mushrooms
- 397g each
- 1/2 cup
- leftover mashed potatoes
- 125 mL
- 1/2 cup
- finely chopped leftover turkey meat
- 125 mL
- 1/2 cup
- leftover stuffing
- 125 mL
- 1/4 cup
- leftover gravy
- 60 mL
- 1/2 cup
- leftover cranberry sauce, divided
- 125 mL
- 3 tbsp
- finely chopped parsley, divided
- 45 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 2 tbsp
- Panache Olive Oil
- 30 mL
- 2 tbsp
- finely grated Parmesan cheese
- 30 mL
Directions
Step 1
Preheat oven to 190°C (375°F). Line a baking sheet, baking dish or roasting pan with parchment paper; set aside. Slice off mushroom stems (discard or reserve for another use) down to the caps. Using a small spoon, gently scrape out and discard the gills.
Step 2
In a bowl, mix together the mashed potatoes, turkey, stuffing, gravy, half the cranberry sauce (1/4 cup/60 mL), 2 tbsp (30 mL) of the parsley, salt and pepper.
Step 3
Spoon about 2 tbsp (30 mL) of filling into each mushroom cap, forming a rounded mound. Place stuffed mushrooms in the parchment-lined vessel. Drizzle filling with olive oil and sprinkle with Parmesan.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 160
- Fat:
- 7 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 17 g
- Fibre:
- 2 g
- Sugar:
- 9 g
- Cholesterol:
- 15 mg
- Protein:
- 7 g
- Sodium:
- 280 mg
