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.
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.
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. 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.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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