Use Thanksgiving Leftovers to Make These Stuffed Mushrooms
Thanksgiving leftovers are perfect . However, I understand that you might get tired of them after a couple of days. So instead of setting out a plate to pretend it’s Thanksgiving, have a little fun and use leftover Thanksgiving dinner to make stuffed mushrooms.
I love these delicious treats. The humble mushroom cap without the stem is the perfect shallow vessel for storing something savory. When roasted, white or cremini mushrooms become juicy containers filled with concentrated umami. On a typical day, I pack the mushrooms with a sausage and cream cheese mixture . But the days after Thanksgiving present an unusually tasty opportunity. If the filling involves carbs, cheese, or meat, the mushroom base seems to enhance that flavor—and this is where your leftovers will shine.
What can you use for the filling?
At the risk of sounding too optimistic: whatever. Anything on the Thanksgiving table can be chopped up and placed in a mushroom cap. I used leftover stuffing (the name says it will work), shredded turkey, and mashed potatoes. Perfect. You can use mac and cheese, sweet potatoes, green bean casserole, gravy, or Brussels sprouts—a combination of a variety of ingredients or one item with a little cheese. The refrigerator after Thanksgiving is your oyster.
How to make stuffed mushrooms from leftovers
1. Prepare the caps of raw mushrooms.
Remove the stems from medium to large mushrooms or cremini mushrooms, this can be done easily by shaking the stem. Chop the stems for stuffing or save them for another use.
2. Brush the mushrooms with oil.
Place about a teaspoon of vegetable oil in your palm and rub the caps until they coat the outer surface with oil. Place them on a plate (to transfer to the air fryer) or on a baking sheet lined with foil. Sprinkle the caps with salt.
3. Making the filling
If you’re using leftovers that are already soft or leftovers in small pieces, like mac and cheese, stuffing, peas, or corn pudding, there’s no need to chop them—just add them to the bowl. If you want to use roasted vegetables or turkey, cut them into small pieces. Combine the ingredients in a bowl and mix thoroughly. You want the filling to hold together at least a little. This is easy to do by adding a spoonful of stuffing or mashed potatoes to the mixture. If you don’t have these, you can add an egg or cream cheese and a spoonful of breadcrumbs.
4. Fill the mushrooms.
Spoon mixture into mushroom caps. Pack it up and put it on top. Repeat with all the filling or until all the lids are filled.
5. Prepare them
Air fry mushrooms at 325°F for 10 minutes; you can also bake them in a regular oven at 375°F for 20 to 25 minutes or until mushroom juices appear on the bottom.
Serve the stuffed mushrooms after they have cooled for a few minutes. Packed with big umami energy, these little bites are a little reminder of Thanksgiving and add a whole new vibe to our plate. Enjoy them as an appetizer or a full meal when paired with a salad and bread.