Thanksgiving is tomorrow and most of us will end up with leftovers. The ingredients for this recipe are mostly coming from leftovers. What you will just need are portobello mushrooms, pick ones that are more bowl-like.
Ingredients
Portobello Mushrooms
Leftover Mashed Potato, Stuffings and Gravy
2+1 tbsp minced Chives
Preparation
Clean the portobello mushrooms. Carefully break off stems. Finely chopped the steams. Make sure to discard the tough end of stems.
Heat up oil in skillet, place mushrooms caps hollow side down and let it saute for 5 minutes. Remove mushrooms and set aside
Heat up oil, saute mushroom stems and 2 tbsp chives. Mixed in mashed potato and stuffing and a little bit of gravy. Do not add too much or else it will become soupy. Saute for 5 minutes.
Arrange the mushrooms in a plate with hollow side up. Generously fill the mushroom caps with the mixture. Sprinkle with the rest of the chives.
Served with the rest of the gravy on the side.
Enjoy!
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| Stuffed Mushroom |
Ingredients
Portobello Mushrooms
Leftover Mashed Potato, Stuffings and Gravy
2+1 tbsp minced Chives
Preparation
Clean the portobello mushrooms. Carefully break off stems. Finely chopped the steams. Make sure to discard the tough end of stems.
Heat up oil in skillet, place mushrooms caps hollow side down and let it saute for 5 minutes. Remove mushrooms and set aside
Heat up oil, saute mushroom stems and 2 tbsp chives. Mixed in mashed potato and stuffing and a little bit of gravy. Do not add too much or else it will become soupy. Saute for 5 minutes.
Arrange the mushrooms in a plate with hollow side up. Generously fill the mushroom caps with the mixture. Sprinkle with the rest of the chives.
Served with the rest of the gravy on the side.
Enjoy!
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