Ingredients
Scale
For the stuffing:
- 2.5 oz chopped corned beef (1/2 – 3/4 cup)
- 1/4 cup leftover cauliflower kale colcannon (recipe here or substitute mashed cauliflower or mashed potatoes)
- 1/4 cup leftover cooked cabbage, chopped
- 1 oz. Greek cream cheese (or Neufchatel), softened
- 1 oz. finely shredded Irish cheddar cheese (such as Kerrygold Skellig)
- 1 teaspoon dijon mustard
And the mushrooms:
- About 8 baby bella mushrooms, caps removed
- Extra shredded cheese, for the top
- Fresh basil leaves or flowers , for garnish (optional)
Instructions
- Preheat the oven to 375 F. In a small mixing bowl, mix together the stuffing ingredients, reserving a bit of the shredded cheese for the tops.
- Remove the stems from the mushrooms and stuff generously with the filling. Top each cap with a bit of extra shredded cheese
- Bake at 375 for about 15 minutes or until the filling is hot, the mushrooms are tender and the cheese is nicely melted.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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