Mushroom Stuffing with Parmesan
- Cooking spray
- ½ cup shallots, minced
- 1 Tbsp. olive oil
- 2 lbs. mushrooms, cleaned and chopped (shiitake, oyster, cremini, enoki or a mixture)
- Salt, to taste
- Black pepper, to taste
- ½ cup chopped Italian flat leaf parsley
- 2 garlic cloves, minced
- 7 sage leaves, chopped
- 2 cups half & half
- 4 large eggs
- 1 cup (4 oz.) Sargento® Shredded Parmesan Cheese
- 6 cups stuffing bread from our Bakery Department
Directions1. Preheat oven to 350°F. Lightly grease a 9x13-inch pan with cooking spray and set aside. 1. Heat a large pan over medium heat. Cook shallots in olive oil, stirring occasionally, until soft, about 3 minutes. Add mushrooms, salt and pepper and cook until mushrooms are soft, about 15 minutes. Add parsley and garlic and cook, stirring occasionally, about 2 minutes. Remove pan from heat and stir in sage leaves. 1. In a large bowl, whisk together half & half, eggs, cheese, salt and pepper. Stir in mushroom mixture and bread until well coated. Let mixture stand for 10 minutes to allow bread to absorb some of the egg mixture. 1. Pour mixture into prepared pan. Bake until top is golden brown and toasted, about 30-35 minutes. Be careful to not overbake - the inside will be slightly softer than the crust. Serve warm.
We used a mix of cremini, shiitake and oyster mushrooms, but feel free to mix and match using your favorites.
Calories 300, Total Fat 15g (Saturated 7g, Trans 0g), Cholesterol 120mg, Sodium 430mg, Total Carbohydrate 29g (Dietary Fiber 2g, Total Sugars 7g, Includes 0g Added Sugars), Protein 15g, Vitamin D 6%, Calcium 20%, Iron 15%, Potassium 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsSodium Smart Vegetarian Winter Fall Side Dish Baking Thanksgiving Christmas Easter