Ingredients

Scale

3 – 4 cups Thanksgiving leftovers (a mix of chopped turkey, mashed potatoes, stuffing)
1 egg
3/4 cup shredded cheese
16 oz. fresh mushrooms
1 teaspoon olive or avocado oil
2 cloves garlic, peeled & chopped
1/3 cup bell pepper, chopped
1/3 cup chopped onion
1/3 cup chopped carrot
Snipped chives and fresh herbs
Sliced or shredded Italian cheese and cooked bacon crumbles, for the top

Instructions

Preheat the oven to 350 F. In a large bowl, mix together the thanksgiving leftovers, egg and cheese.
Gently pull the stems out of the mushrooms and chop them, setting the caps aside.
Swirl the avocado oil over the bottom of a medium frying pan over medium heat. Add the garlic, chopped mushroom stems, bell pepper, and onion and saute until the onion is soft & translucent. Add the carrot and saute just a couple minutes longer, leaving the carrot crisp tender.
Stir the sauted veggies and the herbs into the bowl with the leftovers. Stuff this mixture into the mushroom caps, letting it mound on the top.
Spray a rimmed baking sheet or cast iron pan with cooking spray. Set the mushrooms on the baking sheet, close together. Top each mushroom with cheese and a bit of bacon.
Bake the mushrooms at 350 F. for about 20 minutes or until the cheese is melted and bubbly and the mushrooms are nice and tender and juicy.

Notes

You will likely have more “stuffing” than you have mushrooms. Save this for stuffing more mushrooms … or put it in a small casserole dish, top with cheese and eat as a casserole.

If you have leftover veggies from Thanksgiving, you could add them to the mix too!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.