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very easy
Prep Time
10 mins
Total Time
45 mins
4 to 6 (11 mushrooms)


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


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.


Bake 20 to 25 min., until mushrooms are tender, filling is hot and Parmesan is golden brown. Cool slightly; transfer to serving platter. Sprinkle with remaining parsley and top each mushroom with a small dollop of cranberry sauce to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
7 g
Saturated Fat:
1.5 g
17 g
2 g
9 g
15 mg
7 g
280 mg
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