Stuffing-Stuffed Mushrooms - Rachael Ray Every Day

Stuffing-Stuffed Mushrooms

Publish date:
stuffing-stuffed mushrooms
  • 8Servings


  • 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.