Sometimes I hate to call recipes, recipes because they seem so easy to put together. This one began during the Holiday season when boxes of stuffing was on sale. Stove Top brand had one with cranberries, so I bought a couple of boxes because I already had a recipe in mind.
Knowing that cranberries are tart, I guessed this stuffing would pair perfectly with something savory. Here’s what I came up with and I think it’s great for using leftovers too. Team it up with rice and it’s a meal for this Meatless Monday
4 large Portobello mushrooms, washed, stems removed, but don’t toss them away, chop them and use in this recipe.
1 box of Stove Top Stuffing, cranberry variety
1 large carrot, washed, peeled and chopped
1 red onion, washed, peeled and chopped
½ cup shredded cheese…I used some leftover Asiago
Oil for cooking the mushrooms and vegetables.
Heat oven to 375 degrees.
In a skillet over medium high heat, heat a few tablespoons of oil and add the mushrooms. Keep turning them over until they’re slightly cooked, about five minutes. (You could also broil them or use an outside grill too).
Spray a large baking dish with cooking spray and set the mushrooms (gill side up) in it. Set aside while you making the stuff mix.
Make the stuffing according to package directions and set aside.
You can use the same skillet you cooked the mushrooms in, but add some more oil and cook the carrot, onions and chopped mushrooms stems until they’re caramelized.
Add this mixture to the stuffing and mix well.
Pile the stuffing onto each mushroom cap. Press down slightly so you can fill them up some more.
Sprinkle with the cheese and cook in the oven for about ten minutes or until warmed through and the cheese is bubbling.