Stuffing-Stuffed Mushrooms | Recipe Cart

Name: Stuffing-Stuffed Mushrooms | Recipe Cart
Total time: 1 min
Ingredients: 3 tablespoons olive oil, plus more for greasing pan; 24 large cremini mushrooms (about 1 1/4 pounds), each about 2 inches wide; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; Kosher salt; black pepper; 3 tablespoons unsalted butter; 2 small stalks celery, finely chopped (about 2/3 cup), plus 1 tablespoon minced celery leaves; 2 large shallots, minced; 3 garlic cloves, minced; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon poultry seasoning; 1 teaspoon celery seeds; 6 ounces cornbread, crumbled into small pieces (about 2 loose cups); 1 to 1 1/2 cups grated Gruyère or Emmental cheese; 4 tablespoons minced fresh parsley; 2 large eggs

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Stuffed Mushrooms with Cornbread Stuffing | Perfectly caramelized caps & flavorful filling. Recipe from cooking.nytimes.com.

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Ingredients

3 tablespoons olive oil, plus more for greasing pan
24 large cremini mushrooms (about 1 1/4 pounds), each about 2 inches wide
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
black pepper
3 tablespoons unsalted butter
2 small stalks celery, finely chopped (about 2/3 cup), plus 1 tablespoon minced celery leaves
2 large shallots, minced
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon poultry seasoning
1 teaspoon celery seeds
6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
1 to 1 1/2 cups grated Gruyère or Emmental cheese
4 tablespoons minced fresh parsley
2 large eggs