Thanksgiving Leftovers Stuffed Portobello Mushrooms

If you've ever wondered what to do with those Thanksgiving leftovers, look no further than this delicious stuffed portobello mushroom dish with anything and everything that you might have left from your Thanksgiving feast.

​Perfectly pile everything into the mushroom caps, bake and enjoy. They are quite delicious and reminiscent of all the flavors of your Thanksgiving without all the fuss.

Although made from leftovers, these spectacular stuffed portobellos are surprisingly easy and quite tasty, having some sweet and some savory elements from the previous day's bounty on top of those 'shrooms.  

I topped mine with creamy mashed potatoes, flavorful turkey, green beans that still had a slight crispness to them (you could use your green bean casserole if desired) and then the pièce de résistance was my Don't Be Hatin' cranberry sauce that I combined with a little Sriracha for an element of heat. Quite delectable.

Some cheese and those crispy, fried bits of onion that are so popular this time of year and my palatable portobello pile was ready for the oven.

I LOVE USING PORTOBELLOS WHENEVER I CAN

THESE WERE MY LEFTOVERS. I'M SURE YOURS WILL BE UNIQUE TO YOU

While stuffing a portobello with all these leftover ingredients may seem a bit unconventional, I promise they turn out remarkably well. All the flavors combine very nicely to cause each bite to be a reminiscent moment of your Thanksgiving meal without the hours of prep & clean up.. 

Have ham instead of turkey. No problem. Have sweet potato casserole instead of mashed potatoes,. No problem. Extra points if you have a leftover stuffing or dressing. That's a no-brainer to pair with your portobello mushrooms. A match made in heaven.

Cheese or no cheese. Cranberry sauce or no cranberry sauce. To each his own. Let your stuffed portobello be as individual as your holiday table was. 

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Thanksgiving Leftover Stuffed Portobellos

You'll need:

Large Portobello mushroom caps (1 per serving)

Thanksgiving leftovers such as:
mashed potatoes
sweet potatoes
turkey, chopped into bite sized pieces
ham, chopped into bite sized pieced
any meats that might be left over from your charcuterie tray
corn casserole (try my Indiana Corn Casserole)
green beans or green bean casserole
stuffing/dressing
cranberry sauce (I mix mine with a bit of sriracha for a sweet heat)
crispy fried onions
cheese
salt and pepper to taste

Preheat oven to 425 degrees.
Remove the stem and gills from the mushroom caps and place gill side up on a baking sheet (I line mine with parchment paper),

Bake for 15 minutes.

Remove from the oven and begin filling the mushroom caps with your leftovers of preference.  I like to layer the potatoes or dressing first then proceed with the meat, then veggies.

Lastly top with cranberry sauce and a sprinkling of cheese if you're using..

If using crispy fried onions, they go on last, but can get a bit dark during roasting, so you may prefer to just spinkle them over at the end.  
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All of these components are totally up to you.  That's the best part!

Bake an other 15 minutes until everything is heated through and bubbling.  If you're using cheese, the cheese should be nice and melted.

Large Cutting Board.                           Quality Knife Set                                            Baking Sheets