Not inclined to gobble turkey? Can’t bear the thought of sticking your hand up a butterball’s hoo-ha? Stuff a mushroom instead! It’s easy, and it’ll save you from having to wake at the crack of dawn to baste a bird. This recipe is also an easy and yummy option for any vegetarians who may be attending your holiday meal since it makes use of many ingredients you’ll already have on hand.
Stuffed Portobello Mushrooms
One box of stuffing (or use your leftover stuffing)
4 portobello mushrooms
1 can of French-fried onions
Preheat the oven to 350 degrees. Prepare the stuffing (or round up your leftover stuffing). Coat the bottom of a baking dish with a thin (1/8”) layer of equal parts olive oil and water. Wash the mushrooms and fill each cap with enough stuffing to create a level surface. Place the mushrooms stuffing-side up in the baking dish. Cover the dish with foil and bake at 350 degrees for twenty-five minutes. Remove the foil, add a generous layer of French-fried onions on top of the stuffing, and bake uncovered for another five minutes. Makes four servings.
Variation: Stuff button mushrooms instead and serve as an appetizer or side dish.
I hope all of you have much to be thankful for this year! Happy Thanksgiving!
Diane Kelly is the author of the Death & Taxes humorous mystery series. Her debut novel – Death, Taxes, and a French Manicure – is in bookstores now or can be ordered from online booksellers. Visit Diane at www.dianekelly.com!