Thanksgiving Leftover Stuffed Mushrooms
8 oz pkgs
whole white button mushrooms
leftover dressing or stuffing
shredded parmesan cheese
leftover cranberries, pureed
water, to thin the cranberries and gravy
Pre-heat oven to 400°.
Remove mushroom stems and with a wet paper towel or rag clean the tops and sides of the mushrooms. With a spoon or strawberry huller scoop out the mushroom gills.
Place mushrooms in a greased baking dish and drizzle with olive oil.
In a bowl or small food processor blend together dressing and milk. If your dressing is really wet you can skip this step. If your dressing is really dry add more milk until its sticks together.
Add parmesan cheese and mix together by hand or food processer.
Scoop heaping spoonfulls of dressing mixture onto the mushrooms.
Thin the gravy with a little water and spoon a little on top of each mushroom.
Bake for 20 minutes or until mushrooms are browned and the dressing mixture is hot.
While the mushrooms are baking, thin the cranberries with water.
Remove from oven, drizzle with cranberry sauce, and serve immediately.