- Rachael Ray - https://www.rachaelray.com -

Stuffing Stuffed Mushrooms

Use your extra stuffing for these delicious snacks or appies – Rach tells you how to par-roast the mushrooms first for even cooking!



Pre-heat the oven to 425?F.

Combine the EVOO [1] and garlic in a small saucepot [2]. Cook the garlic until soft and fragrant, about 5 minutes. Meanwhile, par-roast the mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap-side down, until just tender, 10 minutes. Cool.

Place the leftover stuffing in a mixing bowl [3] and mix with the beaten egg. Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage. Bake for 20 minutes.