- 16 large (1 lb.) white mushrooms, stemmed
- 1 1/2 cups leftover stuffing
- 1 tablespoon grated parmesan cheese
- EVOO, for drizzling
Fill mushroom caps with stuffing. Place on a rimmed, parchment-lined baking sheet, sprinkle with cheese and drizzle with EVOO. Bake at 375° for 20 minutes. Serve hot.