I love stuffing. It is the best part of Thanksgiving and my mom’s stuffing is the very best ever. I mean there is something so comforting about the foods you grew up with and the feelings they invoke in you. This stuffing is one of those foods! I can remember it being Thanksgiving morning and hovering over the stove while my mom prepared her special stuffing, stealing bites of it before it was ready (and when she wasn’t looking) and the smell that filled out house with promises of bellies full of deliciousness before the day was over.
I have since decided that there is no reason for those feelings to happen only once a year, although just making stuffing as a side for most meals is a little awkward. This is why I have turned it into the best filling for stuffed mushrooms! We live in the Pacific Northwest and get far too many cloudy days and not nearly enough sunshine so it is important to get some extra vitamin D whenever possible. Fortunately mushrooms have a ton of vitamin D in them and so this recipe is both delicious and super good for you!
Okay before I get totally sidetracked and off topic here is the recipe!
Best Ever Stuffed Mushroom Recipe
- 1 box of cornbread, baked into muffins (day old and dried out is best)
- 20 good sized mushrooms (whatever kind you like
- 4 Tbs. butter (we don’t actually use butter we use Earth Balance vegan butter, but it’s all the same)
- 3 celery stalks sliced lengthwise and diced up
- 1/2 an onion diced
- 1 Tbs. minced garlic
- salt/pepper/paprika/dill to taste (approximately 1/2 tsp. each)
- 1/2 cup stock (chicken or vegetable)
- 1/3 cup orange juice
- 1/3 cup Madeira (it is a dry sherry you can get at most grocery stores or any liquer store)
Optional ingredients (I always add all of them)
- chopped nuts
- dried fruit (craisins are my favorite)
- diced apple
Start off with a large pan on medium to medium high heat, add the butter and when it is all melty add the onions and celery. Once those are starting to sizzle add the garlic and spices and stir it all up. While those flavors are getting to know each other on the stove get a big bowl out and crumble up all those cornbread muffins. Make sure none of the pieces are bigger than bite size (or you’ll have trouble stuffing it in the mushrooms) Now here is where it gets crazy! Add all the liquid to the pan and take a deep breath in. That is the smell I grew up with, it can instantly take me back to all the Thanksgiving mornings of my childhood.
Now if you stop there you’re stuffing will be delicious, but if you add the optional ingredients it will go to a whole different level! I usually use either almonds or pecans (whatever is in my cupboard), craisins and diced apple. My mom gets more adventurous with other dried fruits and extras but this is for me THE winning combination. Add those to your pan and let them simmer and soften up. This is a great time to rinse your mushrooms and start popping the stems out of them. My hubby likes to eat the stems so I usually save them for him to snack on. Once everything is soft (about 3-5 minutes) pour your liquid goodness into the bowl with your cornbread. Stir them up so the cornbread is thoroughly saturated and try not to just start eating from the bowl.
Take a regular spoon and scoop up some of your stuffing and stuff it into your mushroom. Place them stuffing side up on a lightly sprayed cookie sheet. Repeat until you run out of mushrooms. You will probably have some leftover stuffing, but no worries it is delicious just like that (and may be my favorite just like that). Bake them in a 350 degree oven for about 30 minutes until they stuffing is golden brown on top and the mushrooms soften up.
These stuffed mushrooms make the perfect party snack for those grown up affairs or for the next potluck you are invited to. Go ahead and make a batch and tell me what you think!
